Cookbook:Southwestern Black Beans and Rice
|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 beans, tomatoes and green chiles mix, and cumin.
- Heat through.
- Serve over hot rice.
Tips, Notes, and Variations
- Ro-Tel makes canned tomatoes and green chiles.