Easy Southwest Red Beans and Rice
    1 cup uncooked rice or 2 cups cooked
    2 tablespoon olive oil
    1/2 cup chopped onion
    1 tablespoon chopped garlic
    1 packet favorite vegan taco seasoning or equivalent (≈3 tbsp) of home made
    1 can (15 oz.) kidney beans drained or similar bean
    1/2 cup favorite tomato based salsa
    1 cup corn canned or frozen
    salt and pepper to taste

Cook rice according to package directions. When all water is absorbed fluff with a fork.  Set rice aside.

In a large sauté pan heat oil over medium heat.  Sauté onion until beginning to turn translucent; add garlic, cook one more minute.  Add seasoning packet or equivalent spices, stir and heat for 1 minute.  Mix in beans, corn and salsa.  Taste and add salt and pepper to liking.  Sir in rice and heat through.  If it gets too thick for your liking, add a little water.

Eat as a main course or a side dish.  Also great to fill burritos or taco shells.  Serve with your favorite toppings; vegan cheese, vegan sour cream, lettuce, extra salsa, guacamole, etc.

Spicy Beans and Rice
    1 cup white rice
    1 can (16 oz) black beans
    1 can (16 oz) red or kidney beans
    1/4 onion, chopped
    1/2 green pepper, chopped
    1/2 red pepper, chopped
    1 teaspoon sage
    1 teaspoon ginger
    1/2 teaspoon paprika
    dash of crushed red pepper
    several drops Tabasco or any other hot pepper sauce

Boil rice as directed on package.  In a large frying pan or skillet, heat both cans of beans, then add vegetables, preferably after the beans have begun to boil slightly.  When the vegetables are cooked to your liking, add the spices and the Tabasco sauce.  When the bean mixture is done, pour over cooked rice and serve.  This makes an excellent, filling dinner for a cold evening, and is very healthy and low in fat!