Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
2 Garlic cloves;minced
1 Onion;chopped
1 c Rice, brown, long grained
1 ts Cumin;ground
2 c Vegetable stock;
-nonvegetarians can use
-chicken stock
1 c Salsa;mild, chunky
1 cn Beans;19 oz/540ml; rinsed
-drained
1 1/2 c Corn kernels
1/2 ts -Salt
1/4 ts Pepper
1 cn Tomatoes; 19 oz/540 ml;
-stewed, undrained
-Mexican Spiced are best but
-not necessary

In large ovenproof skillet, heat oil over medium-high heat; saute
garlic and onion for 3 to 5 minutes or till softened. Stir in rice
and cumin; cook, stiriing, for 1 minute. Add stock, salsa, beans,
corn kernels, salt and pepper. Bake, covered in 350F oven for 45
minutes or till rice is tender (a little liquid will remain).
Meanwhile, coarsely chop tomatoes, pour over rice. Cook for 10
minutes;pour over rice. Cook for 10 to 15 minutes or till tomatoes
are heated through. (Ca be refrigerated, covered up to
5 days). SERVES: 4

SOURCE: Marion Kane (former food editor of Toronto Sun, present
editor of Toronto Star), published in Canadian Living magazine

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