1 c. brown rice
2 c. water
2 (15 oz.) cans beans (kidney, pinto, etc.)
1 med. onion, chopped
2 cloves garlic, minced
2 med. tomatoes, seeded & chopped
1 (2 oz.) can jalapeno pepper, diced
1 tbsp. vegetable oil
1/2 tsp. oregano
3 tbsp. chopped fresh cilantro

In heavy pot, bring 2 cups water to a boil. Add rice, return to boil. Reduce heat, cover and simmer for 45 minutes. Saute beans, onion, garlic, tomato and pepper in lightly-oiled skillet for about 10 minutes or until heated through. Add oregano and cilantro, cover and simmer for 5 more minutes. Serve bean mixture on top of cooked rice. Serves 4.