Mexican Rice and Bean Bake

Do you like super easy?  Because this recipe is super easy.  Plus the rice and bean combo creates a complete protein!

Makes 4-6 servings

350 degrees F

1T EVOO
1 med onion, chopped
2 garlic cloves, minced
1 c. long-grain brown rice
1 t chili powder
2 c H2O or veg stock
1/4 t black pepper
1 (16 oz) tomato salsa
3 c. or 2 (15.5 oz) cans pintos, rinsed and drained
1 (4 oz) can green chiles
1 c. fresh or frozen and thawed corn (optional, but this adds a lovely sweetness when corn is in season!)

Lightly oil a 9x13 baking dish with olive oil.  Preheat your oven.

In a large saucepan, heat the extra virgin olive oil over medium heat.  Add onion.  Cover and cook until soft.  Add the garlic and cook an additional 30 seconds.  Stir in the rice, chili powder, and water.  Bring to a boil.  Turn off the heat and add pepper and salt to taste.

Transfer the rice mixture into the 9x13 dish.  Stir in the salsa, beans, chiles, and corn (if using).  Cover tightly with foil and bake for 45 minutes to an hour, until the rice is tender and the water is absorbed.

Enjoy, my friends :)