Easy Mexican Beans and Rice

September 12, 2008

Ingredients (use vegan versions):

* 3 cups cooked rice (1 cup raw)
* 1-2 Tbl. olive oil
* 1 onion, chopped
* 1-2 cloves garlic, chopped
* 1 small zucchini or yellow squash, sliced
* 1 can black beans, drained
* 1 can mexican-style stewed tomatoes, chopped
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper

Directions:

While rice is cooking, chop vegetables and canned tomatoes. Saute
onion and garlic in minimal amount of olive oil until soft. Add
squash, and continue cooking until squash is done to your liking.
Add remaining ingredients; mix well and heat through. Serve
garnished with jalepeno slices, if you like.

Serves: 3

Preparation time: 25 min