Mexican Rice

I found this recipe in a very old cookbook of my grandmother's. It has become my favorite mexican rice recipe because it is easy and delicious...

Mexican Rice

1 c. rice, rinsed
1/4 c. salad oil
1 clove garlic, chopped
1 med onion, chopped
1 tsp salt
1 1/2 c. boiling water
1 tbsp. Chicken boullion
1/4 c. condensed tomato soup or tomato paste(I have used tomato sauce when I didn't have the soup or paste)

Heat oil in heavy saucepan; add garlic and onion, cook 3 minutes. Add rice and salt. Cook until grains are yellow, stirring constantly. Add boiling water and tomato soup, bring to a bil. Cover and cook over low heat about 15 minutes, until rice is tender and water is absorbed. Remove cover and let steam escape.

Seasoned Black Beans

2 (15oz) cans black beans, rinsed and drained
1 clove garlic, minced
1 medium onion, finely chopped
1 tsp. oregano
2 tsp. ground cumin
2 tsp. oil
1/2 cup chopped fresh cilantro
1 tbsp. fresh lime juice

In a pan, cook onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly. Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice. Stir and serve.

I found this recipe here and the only change I made was to add about a 1/2 tsp of salt and about 2 tbsp water.