Rice with Black Beans

• 1 Tbs. Oil                                      1 can (14 ½ oz.) stewed Tomatoes
• 1 medium Onion – chopped              2/3 cup Salsa
• 2 cloves Garlic – minced                  ½ Tsp. Dried Oregano
• 1 can (15 oz.) Black Beans – drained
• 1 ½ cups Minute Brown Rice – uncooked

Heat oil in large skillet, Add onion and garlic; cook and stir until tender but not browned.

Stir in beans, tomatoes, salsa and oregano. Bring to boil.

Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Serves 4