1 c. converted brand rice
2 garlic cloves, minced
2 tbsp. vegetable oil
2 1/2 c. beef broth
1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1 (16 oz.) can kidney beans, rinsed and drained
1/3 c. Pace picante sauce
1/4 c. sliced green onions with tops

Cook rice and garlic in oil in 2-quart saucepan until rice is lightly browned, a about 2 to 3 minutes. Add broth, cumin and oregano. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Remove from heat. Stir in beans. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in picante sauce and onion. Makes 6 servings.