Recipe:
1/4 c olive oil
2 onions diced
3 cloves garlic
2 tsp cumin
2 tsp oregano
1 tsp paprika
1 tsp tex mex seasoning (or double up cumin, and add 1tsp garlic powder)
1/4 c tomato paste
1.5 c Basmati rice
1 large can Red Kidney or Pinto beans rinsed
3 c vegetable broth
1 c frozen corn
Cilantro
Salt
Method:
Saute onion and garlic in olive oil on low heat until onion is translucent.
Add spices, saute for 2-3 minutes until oil saturates spices and are lightly sizzling.
Add rice, and toss in pan until rice is coated.
Add tomato paste, mix well.
Add 1tsp salt.
Add broth and bring to a simmer on medium heat. Reduce heat to maintain low simmer.
Mix rice every 4 minutes scraping bottom of pan to prevent burning.
Once rice is cooked, add frozen corn and let stand for 4 minutes.
Add salt to taste.
Add cilantro to taste.
