Mexican Beans And Rice - cooking recipe

Ingredients

1 -2 tablespoon olive oil
1/4 cup onion, diced
1/2 large jalapeno pepper, chopped
1 garlic clove, minced
1 pinch cumin
4 medium tomatillos, peeled and diced
1 (15 ounce) can pinto beans, drained and rinsed (preferably low-sodium)
2 tablespoons cilantro, chopped
2 cups cooked brown rice

Preparation

Heat oil in a medium skillet.
Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.
Add tomatillos. Cook 2-3 more minutes.
Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.
Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.