Cookbook:Southwestern Black Beans and Rice
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|Southwestern Black Beans and Rice|
- 2 cups cooked rice
- 15 ounce can black beans, drained
- 10 ounce can tomatoes and green chiles
- ½ teaspoon cumin
- In medium saucepan, combine tomato/jalapeño mix and cumin.
- Heat through.
- Serve over hot rice.
Tips, Notes, and Variations
- Ro-Tel makes canned tomatoes and green chiles.