Red Beans and Rice

One of our favorites - lunch or dinner.  So easy.  So delicious. 
And if it would ever snow around here it would be so warming!

Red Beans and Rice

½ c. chopped onion

2 cloves minced garlic
2 t. canola oil
2 cans kidney beans, drained and rinsed
1 sm. can chopped chilies
½ c. beef broth
¼ c. ketchup
1./4 c. molasses
chili powder to taste - I just sprinkle til it looks about right
1 T. cider vinegar
2 t. soy sauce (can used reduced sodium)
3 c. hot cooked brown rice (not instant, and yes, really do use brown - it's earthiness is so complimentary to the beans)

In a large non-stick skillet, sauté onions and garlic in oil until tender. Add everything else but the rice and bring to a boil. Reduce heat; simmer uncovered for 20-30 minutes just to thicken that sauce a bit.
Serve over rice.

Serves 4-5. (We are to the point I make a double batch.)