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Quick Mexi Rice

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Quick Mexi Rice

1 1/2 cups long grain rice

2 tablespoon vegetable oil

1 onion, chopped

3 teaspoon garlic, minced

1 8 ounce can diced tomatoes with green peppers

2 cups Swanson's Chicken Tortilla broth

1 can black beans, drained

salt and pepper

In a large stock pot over medium heat warm the oil. Add the onion, garlic and rice. Cook till rice in lightly browned and onion is tender. Add in the tomatoes, chicken tortilla broth and black beans. Season with salt and pepper. Bring this to a boil. Put the lid on and reduce the heat to low and cook for 25 minutes. NO PEEKING!!! Fluff with a fork. Garnish with chopped cilantro.

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