Friday, April 30, 2010

Rice and Beans North of the Border

I don't know about you, but whenever I hear the words "rice and beans," I think of re-fried or black beans in a Mexican tomato sauce with rice. Yum.... I love it. That's not what this is... but this is good too!

Rice and Beans North of the Border

Serves 2 as a meal

1/2  cup long grain brown rice
1 cup water
2 teaspoons olive oil
1 large garlic clove, minced
16 sweet small tomatoes
1/2 cup garbanzo beans, rinsed and drained
1 handful of baby spinach
1/2 teaspoon dried oregano
1/4 teaspoon sea salt

Begin by cooking the rice according to package directions. When the rice is nearly finished add the olive oil to a saute pan and heat on medium heat. Add the garlic to the pan and cook until fragrant without browning. Add the tomatoes and cook until just beginning to wilt. Stir in the beans, oregano and salt, and continue cooking until the tomatoes just begin to burst open.Throw in a handful of spinach and cook for a minute. Stir in the rice and serve.

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