Bombed Ballgame Beans and Rice

By Kyra Sanders, Tater’s Mom
2 Tbsp olive oil
1 medium onion, chopped
1 cup brown rice
2 cups low-sodium chicken or beef broth
1 15 ounce can petite diced tomatoes and green chiles, undrained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 14 ounce can yellow hominy, drained and rinsed
1 Tbsp chili powder (I prefer Pensey's 3000)
1 Tbsp ground cumin (I prefer Pensey's Adobo Seasoning)
1 Tbsp curry seasoning blend

In a large skillet, heat oil to medium high. Add chopped onion, and stir. When onions begin to take on a slightly golden brown edge, stir in dry rice to coat with oil. Add broth and tomatoes, bring to a boil, cover tightly and reduce to a simmer. Cook about 30 minutes stirring twice. If the rice has absorbed most of the liquid, add another half cup of warm water or beer. Add beans, hominy, chili powder, cumin and curry powder. Stir and let cook until the rice is done. Keep an eye on the moisture. When the rice is done, remove from heat, remove the lid, and let set for 5-10 minutes. Serve with a sprinkle of parmesan cheese. Freezes well.

Options: vary the seasoning and the flavor of diced tomatoes, use 1 cup of beer and 1 cup of broth, substitute chick peas (garbanzo beans) and navy beans for black and kidney, etc. I also make this with Johnson Brats, hamburger, or chorizo sausage.