Heat oil in 10-inch skillet over medium heat until hot. Add rice; cook, stirring constantly, until rice turns opaque white, about 2 minutes. Quickly add onion; saute over medium heat 1 minute. Stir in garlic, salt, cumin, and chili powder. Add tomatoes and beans; cook, stirring constantly, 2 minutes. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is tender and all liquid is absorbed.
Makes 4 to 6 servings.

From: Rec.Food.Recipes
Posted By: jdunsky@aol.com
Post Date: 22 May 1998