Beans & Rice

I couldn't seem to upload this on any of the recipe websites for free, so I thought I'd just put it on here. I made beans and rice for the first time this week and it turned out really well. We've had the leftovers twice and didn't get sick of it. So here is my Healthy Tex-Mex Beans and Rice Tostadas recipe:

(Note: Measurements may vary)
1/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 15oz can black beans, drained and rinsed.
2 cups chicken broth (or 1&1/2 c.b. w/ 1/2 cup water for a less salty taste)
1 tbsp olive oil
1 tbsp butter
1 small/medium onion, chopped
2 cloves garlic, minced or pressed
1 8-12 oz can sweet corn
1 tbsp tomato paste with 1tbsp water (or 2oz skinless, pureed tomatoes with 1 tsp lemon juice)
1 tbsp cumin
1/4 cup dried cilantro (or 1/2 cup fresh)
1 small/medium red bell pepper

Extras:
soft corn tortillas
sour cream or plain yogurt
salsa to taste


1. Prepare the rice. Rinse rice in warm water, Press the grains between your fingers to get out excess starch. Rinse again.
Cook using chicken broth and juice from corn. I used the rice cooker, but you can cook in a pot just as easily in about 25 minutes.
2. While rice is cooking, heat oil and butter over medium heat in a large skillet. Saute onion for 2-3 minutes. Add garlic and continue for 1 more minute. Add bell pepper for 1-2 minutes. Add cumin and blend with other ingredients.
3. Reduce heat to low. Add corn, beans, cilantro, and tomato paste. Mix well and cover until rice is finished. Stir occasionally.
4. When rice is finished, add it to skillet and mix with other ingredients.
(optional)
5. Lightly cover tortillas with butter or margerine. Put in oven or toaster oven on broil for 2-3 minutes, until just crispy and slightly brown.
6. Mix yogurt with a dash of cumin and 2-4 tablespoons of salsa.
7. Put skillet mix on crispy tortilla, then cover with sauce and enjoy!