1 Tablespoon oil
1 medium onion, chopped
4 cups water
1 teaspoon black pepper
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 cup rice, uncooked
1 can (540 mL) black beans, drained
1 can (398 mL) beans in tomato sauce
2 cans (10 oz. or 284 mL) tomato soup (condensed)
1 can (341 mL) corn, niblets (not drained)
- In a large pot, add oil and onion. Cook and stir on medium heat until onions are soft.
- Add water, black pepper, chili powder, garlic powder, cumin, oregano, and rice (uncooked). Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until rice is cooked.
- Add the black beans, beans in tomato sauce, tomato soup and corn. Simmer for 5 minutes. Serve with grated cheese and pita bread.
- Replace black beans with black eyed peas if desired.