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