Why am I posting this againposting this again? Because that's the whole point of this blog!

I doubled all of the ingredients except the rice (because I didn't have enough, and I didn't want 1/2 a can of beans and tomatoes leftover) and oil (because you only need enough to coat the onions), and I'm hoping I didn't make a huge mistake by doubling the salt and spices even though essentially the amount of food isn't doubled... I didn't really think about that before-hand. I've been a bit scatterbrainedscatterbrained today (probably because last night's sleep was repeatedly interrupted by nightmares - ugh).

So um, I like this rice:bean ratio, but halve the salt and spices. You can always add more if needed, but unfortunately it doesn't work the other way around. It's not an absolute disaster, just saltier and spicier than I would prefer. By a lot.

1 tablespoon olive oil
2 clove garlic, minced
1 medium onion, chopped
1 cup brown rice
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
2 cups water
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed

Heat olive oil over medium heat in medium saucepan. Add garlic and onion and cook until translucent. Add the rice, salt, and spices. Stir well. Then add the water and tomatoes and bring to a boil. Reduce heat, cover, and simmer 35 minutes. Stir in black beans and simmer, covered, for another 10 minutes or until rice is done. Remove from heat and let stand, covered, for 5 minutes longer.