Mexican Rice and Beans
1 tomato chopped, fresh or canned
1 cup whole kernel corn, fresh or canned
1 cup pinto beans OR black, red, garbanzo, etc.
1 4-ounce can green chilies, chopped
1 Tablespoon oil, your choice
Use your own recipe for enough rice for four people.
Add 1 1/2 teaspons chili powder while rice is cooking.
Saute tomato for 2 minutes, add corn, beans and chilies and heat thoroughly. Add to cooked rice and serve immediately. If not serving right away, put rice mixture in an oiled casserole dish and bake in pre-heated 375F oven for 15 minutes. Serves 4-6