Mexican Rice and Bean Soft Tacos
1 small white onion
2 cloves garlic, diced, divided
2 cups uncooked white rice
1 (15 ounce) can tomato sauce
2 cups vegetable broth
1 (15 ounce) can pinto beans, drained
salt and pepper, to taste
1/4 cup frozen corn, thawed
1. In a medium saucepan, saute onion until clear, then add 1 clove garlic. Add rice and saute on medium-high heat until rice is golden-brown (be careful not to burn).
2. Add tomato sauce and vegetable broth. Bring up to a boil, cover, and reduce heat to low. Simmer for 20 minutes. While rice is cooking, cook pinto beans with reserved garlic.
3. Add splash water, and partially mash the beans. Do this periodically while the beans cook. Season, to taste. After rice is ready, add corn and warm up for another minute.
Serve with warmed tortillas, a little shredded lettuce, vegan sour cream, and salsa.