1 (14 1/2 oz.) can Mexican stewed tomatoes
1 tsp. olive oil
1/2 c. finely chopped onion
1 med. clove garlic, finely chopped
1 c. barley
1 c. water, divided
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 c. frozen corn kernels, defrosted
1 tbsp. finely chopped cilantro
1 tbsp. lime juice
Freshly ground black pepper to taste

Put the tomatoes into a food processor and puree. Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and garlic; saute 5 minutes. Stir in the barley, tomatoes, 1 cup water, the cumin and cayenne. Simmer, uncovered, until the liquid has been absorbed; stir often.

Continue to add water, about cup at a time, until absorbed. Total cooking time will be 35-40 minutes; the barley should be tender but still firm.

Stir in the corn, cilantro, lime juice and several grindings of black pepper. Let sit 5 minutes to heat the corn and serve.