Black Beans and Rice

2 cups water 1 cup white long-grain rice 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped jalapeño peppers

2 medium tomatoes, chopped 1 ear corn, cut from the cob 1 teaspoon crushed garlic 1 can black beans

Directions:
Prepare vegetables. Place water in a 1-1/2 quart saucepan and bring to a boil. Add rice, reduce heat, cover and simmer for 16 minutes. Meanwhile, saute the onion and jalapeños in a large heavy skillet over medium heat until softened (just a couple minutes). Add tomatoes, corn and garlic. Cook over medium heat for three minutes. Add beans, stir and heat through. Serve hot over hot rice.

Notes:
If this were in a white cheese sauce instead of a tomato sauce, it would remind me of a wonderful black beans and rice dish we ate in Santa Cruz, Bolivia.