1 1/2 cup rice
1 small onion, chopped
2 (15oz.) can kidney beans (1 undrained)
1 (15oz.) can diced tomatoes
1/2 t. garlic salt
1/4 t. oregano
1/4 t. basil
Prepare rice. Sauté onions until tender, add remaining and cook over medium until bubbly. Reduce, cover, and simmer for 15 minutes. Serve over rice.
Options: Top with shredded cheese.
Use 4 cups cooked dry kidney beans.
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