Title: Easy spicy beans and rice
 Categories: Digest, August
      Yield: 1 Servings
 
      2 c  Brown rice (uncooked),
           Or 4 C  cooked
      2    15-oz cans of any type of
           Beans
    1/2 c  Salsa
      1    Clove garlic, minced (or 1
        ts Minced garlic-in-a-jar)
    1/2 lg Red onion, chopped
      2 ts Cumin
      2 c  Tomato (ie spagetti) sauce
     10 ds Tabasco sauce
 
  If using uncooked rice, start it cooking. Rinse canned beans
  thoroughly in a colander.  In a large nonstick frying pan add salsa,
  garlic, onions, and cumin.  Saute until onions are limp. Add tomato
  sauce and tabasco sauce, and simmer.
  
  If using cooked rice, reheat it now.
  
  Five minutes before the rice is ready, stir the beans in gently and
  simmer until well heated.
  
  Serve beans over rice.