Red, White, & Black (beans & rice)
2 cups rice, brown or white (no minute rice)
1 15 oz can whole black beans
1 15 oz can hominy (white or yellow or mixed)
1 15 oz can diced tomatoes
tomato juice or water (as desired)
several cloves garlic chopped
chili powder to taste
dash of cayenne pepper
1 chopped chili pepper and 1 small jalepeno chopped (if you like spicey)
Pour 2 cups of rice in large pot. Add beans, hominy and diced tomatoes (save liquid from tomatoes). Add garlic. Measure the liquid from the tomatoes, the tomato juice and/or water to match the required amount of liquid for cooking the rice. Usually it is a 2:1 ratio of liquid to rice. I recommend shorting the liquid just a bit because the hominy and beans still carry moisture into the mix. It is better to error on the short side of the liquid than on the excess side since wet sticky rice isn't the desired outcome.
Cook per the directions on the rice, usually 15 minutes (for white rice) on low/medium heat then let it sit covered for 10 minutes or so.
Great served on tortillas with a little dairy free cheese (optional) or as a side dish.