Mexican Red Beans & Rice

1-1/2 c. brown rice or converted white rice
3 c. water
1 T. vegetable oil
1/2 t. salt
2 T. olive oil
2 large onions, finely diced
1 T. chili powder
2 15-oz. cans red kidney beans, rinsed and drained, or 4 c. freshly cooked kidney beans
1 c. salsa
1/4 c. water
2/3 c. sour cream
Minced fresh parsley, for garnish

Combine rice, water, oil, and salt in a medium saucepan, cover, and bring to a boil. Reduce to a simmer and cook, undisturbed, per package directions, until all water is absorbed and the rice begins to stick to the pot.

Meanwhile, prepare the beans. Heat the olive oil in a large skillet over medium-high heat. Add the onions and saute 10 minutes or until tender. Sprinkle on the chili powder and cook 1 minute, tossing frequently.

Add the beans, salsa, and water, and cook about 5 minutes or until piping hot. To serve, spread some of the hot rice on each serving plate and top with a mound of the bean mixture. Place a spoonful of sour cream and a sprinkle of parsley on top of each serving.  

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 164.