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Spicy Rice and Beans

1 tablespoon of vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
1 cup Rice, brown, long grained
1 teaspoon of cumin, ground
2 cups of vegetable stock
1 cup of salsa, mild, chunky
one 19 ounce can of beans
1 1/2 cups of corn kernels
1/2 teaspoon of salt
1/4 teaspoon of pepper
one 19 ounce can of tomatoes

In large ovenproof skillet, heat oil over medium-high heat; sauté garlic and onion for 3 to 5 minutes or till softened. Stir in rice and cumin; cook, stirring, for 1 minute. Add stock, salsa, beans, corn kernels, salt and pepper. Bake, covered in 350ºF. 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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