Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 salsa
- 475 ml vegetable stock
- 230 gr corn kernels
- 120 gr rice
- 16 ml vegetable oil
- 2 gr cumin
- 1 gr salt
- 1 gr pepper
- 1 package beans
- 1 package tomatoes
-stewed, undrained -Mexican Spiced are best but -not necessary In large ovenproof skillet, heat oil over medium-high heat; saute garlic and onion for 3 to 5 minutes or till softened. Stir in rice and cumin; cook, stiriing, for 1 minute. Add stock, salsa, beans, corn kernels, salt and pepper. Bake, covered in 180ºC oven for 45 minutes or till 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 till tomatoes are heated through. (Ca be refrigerated, covered up to 5 days). SERVES: 4 SOURCE: Marion Kane (former food editor of Toronto Sun, present editor of Toronto Star), published in Canadian Living magazine
