Spicy Rice & Beans

Directions

In large ovenproof skillet, heat oil over medium-high heat; sauté garlic and onion for 3 to 5 minutes or until softened.

Stir in rice and cumin; cook, stiriing, for 1 minute.

Add stock, salsa, beans, corn kernels, salt and pepper.

Bake, covered in 350℉ (180℃) oven for 45 minutes or until 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 until tomatoes are heated through. (Ca be refrigerated, covered up to 5 days). SERVES: 4