MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Brown Rice
 Categories: Low-fat, Mcdougall
      Yield: 1 servings
 
    1/4 c  Water
      1    Onion; sliced and
           Separated, into rings
    1/2 ts Minced fresh garlic
      1 ts Ground cumin
      1 ts Chili powder
      1 cn Stewed tomatoes; (14.5 oz)
    1/3 c  Salsa or picante sauce
      1 c  Instant brown rice
      1 cn Kidney beans; (15 oz)
           -drained
           And rinsed
      1 sm Avocado; peeled and chopped
           (optional)
 
  Place the water, onion, garlic, cumin, and chili powder in a large
  nonstick frying pan. Cook, stirring occasionally, for 2 to 3 minutes,
  until the onion softens. Drain the stewed tomatoes and set aside;
  reserve the juice. Add enough water to the juice to make 3/4 cup of
  liquid and add it to the onions along with the salsa or picante
  sauce. Bring to a boil, stir in the rice, cover, and cook over low
  heat for 5 minutes. Add the beans and tomatoes. Remove from heat and
  let rest for 5 minutes. Return to heat and cook until well heated,
  about 2 minutes. Serve with chopped avocado over the top, if desired.
  
  Servings: 4 Preparation Time:
       10    minutes Cooking Time:
       10    minutes Resting Time:
        5    minutes
 
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