1/4 cup cooked red beans

1/2 cup onions, diced

2 Tbsp garlic, minced

2 cups vegetable stock

1 cup long grain rice

1 Tbsp tomato paste

1 Tbsp cider vinegar

2 tsp jalapeno peppers, roasted and chopped

1/2 tsp cumin, ground

1/2 tsp black pepper

1 tsp paprika

1/4 tsp cayenne pepper

1/2 cup cheddar cheese

1 cup roasted corn kernels

1. Cook beans in boiling water until tender. Drain and mash with a fork, set aside
2. In saucepan sweat the onions and garlic in a little bit of stock
3. Add the rice and sauté briefly
4. Add the remaining stock, tomato paste, vinegar, jalapeno, cumin, pepper, paprika and cayenne pepper. Bring stock to a boil and cover the pan tightly. 5. Cook over low heat until the rice is tender and has absorbed all the liquid, about 18 minutes
6. Fold in mashed beans, cheese and corn into rice

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