2 cup water

1 cup long grain white rice

1 tbsp olive oil

1/4 cup chopped onion

1/4 cup chopped jalapeno peppers

2 medium tomatoes, cut up

1 ear corn, cut from cob

1 tsp crushed garlic

1 can (15oz) black beans

Bring water to a boil, add rice, reduce heat, cover and simmer 15 minutes.

Meanwhile sauté onion and jalapeno peppers in oil in large, heavy skillet over medium heat 1-2 minutes or until onions are soft, but not brown.

Add tomatoes, corn and garlic and cook 3 min. Stir in beans and through. Serve immediately over rice.

Recipe by E. Jean Sharpe

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