Rice With Black Beans

This is one of those quick weeknight dinners that can literally be prepared in minutes.  My family has always liked Rice and Beans and this recipe is so simple you can't help but like it!

Serve this with some Mississippi Cornbread or some Southern Buttermilk Cornbread and you've got an entire meal in minutes!

1 Tablespoon oil

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes

1 (15 oz.) can black beans, rinsed and drained

2/3 cup water

1/2 teaspoon dried oregano

1 1/2 cups Instant brown rice, uncooked

Chop onion.

Mince garlic.

Heat oil in skillet on medium high heat.  Add onion and garlic. Cook and stir until tender, but not browned.

Stir in stewed tomatoes.

Rinse and drain black beans.

Add beans to tomato mixture.

Add water and dried oregano and stir thoroughly.

Stir in rice. Return to boil; reduce to low heat, cover and simmer 5 minutes or until heated through.

Remove from heat. Let stand approximately 5 minutes. Stir and serve.

Broccoli and Rice Casserole

1 onion, chopped

1 stick butter or margarine

2 pkgs. frozen chopped broccoli, cooked

1 small jar Cheez Whiz

1 can cream of mushroom soup

1/2 cup water

1/2 cup milk

1 cup Minute Rice

Saute chopped onion in butter in skillet.

Cook chopped broccoli according to directions and drain well.

Place butter and sauteed onions in large mixing bowl. Add drained broccoli, Cheez Whiz and cream of mushroom  soup.

Stir together until well combined.

Add milk, rice and water and mix thoroughly.

Pour into casserole dish.

Bake covered at 350 degrees for 45 minutes. Remove cover and continue to bake approximately 10 minutes or until golden brown and bubbly.