Beans and rice with fresh salsa

23 Jun

1 Tbsp olive oil
1/4 cup onion, chopped
1 lg can kidney beans, drained
1/4 cup water
1 cube beef bouillon
1 tsp cumin

In a saucepan, heat olive oil over medium heat. Add 1/4 cup chopped onion and cook until soft. Pour in kidney beans and water, then add cumin and beef bouillon. Cover and cook for 15-20 minutes.

Serve over hot, white rice with fresh salsa.

Fresh salsa
2 ripe tomatoes, chopped
1 onion, chopped
handful cilantro, chopped
1 tsp lime juice

Optional add-ins:
– grated cheese
– sour cream / crème fraîche
– piment or hot sauce
– extra lime juice


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