Spanish Rice

For extra protein in this quick side dish,
stir in a can of rinsed, drained black beans just before serving.
1 Tbs. olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped (½ cup)
3 cloves garlic, minced (1 Tbs.)
1 tsp. ground cumin
1/2 tsp. dried oregano
2 Tbs. tomato paste

1. Heat oil in saucepan over medium-high heat.
Add rice, and saute 3 to 4 minutes, or until beginning to brown.
Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. Spoon tomato paste in 2-cup measuring cup.
Add enough boiling water to make 2 cups, and stir to combine.
Pour tomato paste mixture into rice, and season with salt and pepper.
Reduce heat to medium-low, cover, and simmer 15 minutes, or until
all liquid is absorbed.
Remove from heat, and fluff with fork just before serving.