Spicy Black Beans and Rice

(I don't know where this recipe is from...)

One 6oz. jar sun-dried tomatoes (I used an 8oz. jar)
1 large white onion, diced
1 jalapeno, seeded and minced
Two 15oz. cans black beans, rinsed and drained
One 15oz. can whole tomatoes, drained and chopped (I did not drain these)
1 tsp. salt
1/2 cup cilantro sprigs

4 servings basmati rice
1/2 cup hulled pumpkin seeds
1/2 cup golden raisins


Pour 1 Tbsp. oil from the sun-dried tomatoes (I used several Tbsp.) into a large skillet.  Chop the sun-dried tomatoes and set aside.

Sautee onion and jalapeno in the skillet over medium heat until onions are translucent.  Stir in beans, canned tomatoes (I also added all of the juice from the can), salt and sun-dried tomatoes.  Reduce heat to low.  Simmer for 10 minutes.  Garnish with cilantro.

Fold seeds and raisins into rice, and serve with beans.

(These are not really that spicy - especially if you de-seed the jalapenos.  The various tomatoes and the seeds and raisins in the rice make this dish seem really luxurious.)