Easy Spicy Beans and Rice

Yields:	4 servings
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2	cups	rice	brown uncooked, or 4 cups cooked
30	ounces	beans	canned, any type
1/2	cup	salsa
1	clove	garlic	or 1 teaspoon minced garlic in a jar
1/2	each	red onion
2	teaspoons	cumin
2	cups	tomato sauce	or pasta sauce
10	dashes	red hot pepper sauce (eg. Tabasco)

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander.

In a large nonstick frying pan add salsa, garlic, onions, and cumin.

Saute until onions are limp. Add tomato sauce and hot pepper sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and simmer until well heated.

Serve beans over rice.

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Decent recipe, it actually needed a bit more yeast and water than it says it does. I ended up with good cheesy bread.