1 med. onion
1 tbsp. oil
1 can (14 1/2 oz.) stewed tomatoes
1 can (16 oz.) black beans, undrained
1/2 tsp. dried oregano leaves
1/2 tsp. garlic powder
1 1/2 c. minute instant brown rice

Cook and stir onion in hot oil in saucepan until tender but not browned. Add tomatoes, beans, oregano and garlic powder. Bring to a boil. Stir in rice. Return to boil. Reduce heat; cover simmer 5 minutes. Remove from heat. Let stand 5 minutes. Yield: 8 servings.