Mexican Beans and Rice

Source: Unknown

1 C Brown Rice, Uncooked
1 15 oz Can Brooks Chili Beans, Liquid Reserved
2 T Vegetable Oil
1 T Minched Garlic
1/2 t Crushed Red Pepper
1 (14 oz) can stewed tomatoes, liquid reserved OR
1 (14.5 oz) can diced tomatoes and green chilies, liquid reserved
1-1/2 t salt
1-1/2 t cumin
water

Drained liquid off chili beans and add enough water to equal three cups. I like adding more water to the chili beans and mixing it up a bit to ensure i get all the chili flavoring off the beans and into the water. You can cook the water mixture and the rice on the stove, but i like to do it in the microwave. Microwave water for 4 minute3, then add rice. Microwave 10 minutes. Stir. Microwave 10 minutes. Stir. Microwave 5 minutes. Stir Microwave 5 minutes. Stir. Microwave 5 minutes. Stir

Meanwhile, sauted garlic and crushed red pepper in oil for a couple minutes. Mixture will be warm and fragrant smelling. Add drained chili beans, salt, and cumin. Stir and cook for a few minutes to get your mixture completely mixed up.

Drained the stewed tomatoes, or if you like things really spicy the diced tomatoes with green chilies and reserve the liquid. Add enough water ot the liquid to equal 1 cup. Add to bean mixture and let simmer gently for about 10 to 15 minutes and stir occasionally. the water should reduce to about half and it should be a little creamy.

add cooked rice and tomatoes to bean mixture and warm everything through.