Mexican Rice

From: Vegetarian Times

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Servings: Serves 4

Ingredients

1 tablespoon olive oil

1 cup instant brown rice

1 cup frozen corn

1 cup frozen peas

8 green onions, chopped (1/2 cup)

3 cloves garlic, minced (1 tablespoon)

1 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons tomato paste

Directions

1. Heat oil in saucepan over medium-high heat. Add rice, and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.