2 1/4 c. instant brown rice
1 3/4 c. boiling water
2 (15 oz.) cans cooked black beans or pinto beans, do not drain
2 tbsp. butter
1 lg. onion, chopped
3 lg. cloves garlic, chopped
1 med. green pepper, chopped
1/2 tsp. ground cumin
1 1/2 c. salsa

Cook rice as per instructions on the box and set aside. In a large frying pan, saute' onion, garlic and green pepper in butter. Add rice, beans, cumin and salsa and simmer about 20 minutes.

This can be served hot as a side dish or cold as a Rice Salad on Bibb Lettuce. My favorite is to make it with the Black Beans.