Spicy beans and rice

This is how I do beans and rice when I am in a hurry and want something filling and have no meat thawed.  It serves 4-6 people.

Rice: 

-2 cups of rice

-4 cups water

-4 chicken bullion cubes

Cook like you normally cook rice

Beans: 

-Rinse two can of beans (I normally do black beans, but last time I did this I only had one can of black so I did a can of kidney beans as well and that was good)

-Heat some oil in a large skillet

-Once the oil is hot, add dehydrated onion (1/2-1 tbsp), garlic (heaping spoonful), cumin (1 tsp), Mexican chili powder (1/2-1 tbsp) (I eyeball spice amounts when I do this and I do it hot.  I will put approximates in parentheses) and cook for about 30 seconds to infuse the flavors

-Add the beans

-Add 1 can of rotel (which makes it even hotter, so Danielle, if you make this do barely any spicy stuff)

Cook over medium heat until heat through.  While it is cooking, you need to stir it often and (most importantly!) smash some of the beans with your spoon.  This thickens it up making it like a paste

-When it is cooked through and paste-like try it.  It will need salt and probably need some pepper too. 

Serve over your rice.