RICE & BLACK BEANS

This side dish is filling, full of flavor, low fat and is ready in a blink. It is savory with just a hint of spice (if you like more ?heat??add more red pepper flakes). It?s also one of those side dishes that tastes great on day two. Served with crispy coleslaw it is MY idea of the perfect veggie meal.
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1 tablespoon olive oil
1 cup chopped onion
1 chopped red bell pepper
2 cloves garlic minced
1 teaspoon cumin

1 teaspoon chili powder
1 teaspoon salt

pinch of dry red pepper flakes
4 tablespoons tomato paste
(1) 4 ounce can of Ortega mild green chilies
(1) 14 ounce can of black beans (drained and rinsed)
1 cup uncooked long grain rice
2 cups water or veggie broth

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Heat oil in large saucepan over medium heat. Saut� onions, bell peppers, garlic and cumin until onions are translucent - then add salt, red pepper flakes and tomato paste and mix well. Stir in the raw rice, mix to coat and simmer slowly for 2 minutes. Add 2 cups water, black beans and can of Ortega mild green chilies. Stir gently to mix and then bring back to slow boil. Put tight fitting lid on pan and turn heat down to low (you don?t want to cook it higher than a medium simmer). Simmer for 20 minutes then turn off heat and let it sit for 10 minutes, then fluff with a fork.

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