• 1 medium onion, chopped
  
• 2 cloves garlic
  
• 1 can (14.5 oz.) stewed tomatoes
  
• 1 can (15 oz.) black beans, rinsed and drained
  
• 2/3 cup water
  
• 1/2 teaspoon oregano
  
• 1 1/2 cups Minute Brown Rice
  

Saute onions and garlic in a small amount of liquid (the original recipe
called for oil, but I just used a little water) until tender. Stir in
tomatoes, beans, water, and oregano. Bring to a boil. Stir in rice.
Return to boil. Reduce heat, cover, and simmer for 5 minutes. Remove
from heat. Let stand 5 mintes.