Basic Beans & Rice

This recipe is one of those super easy go-to meals that's cheap, healthy and tasty. It can be made in a million different ways. This is how we made it this week:

1 c. brown rice
scant 2 c. water
salt, to taste

1 Tbsp. safflower oil
3 cloves garlic, minced
1 medium onion, diced
1 c. turnips, diced
1 red pepper, seeded and diced
aduki beans (1 15 oz. can), rinsed and drained
diced tomatoes (1 15 oz. can, or use fresh when in season)
1 tsp ground cumin
salt & pepper, to taste
1/4 c. fresh parsley, chopped

In a small saucepan, bring the rice, water and a good pinch of salt to a boil. Reduce heat to low, cover and simmer for 30 minutes. If you have leftover rice, this is also a good use for it.

In a large skillet, heat oil over medium high heat. Add garlic and onions and cook until soft. Add turnips and red pepper, and cook for 5 more minutes. Add beans, tomatoes, cumin, salt and pepper, and simmer for 5 more minutes. If too thick, add a little water. Stir in rice and cook until heated through. Add parsley, and serve.