Cookbook:Southwestern Black Beans and Rice
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| Southwestern Black Beans and Rice | |
|---|---|
| Category | Bean recipes |
| Servings | 4 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | North America | Southwestern cuisine | Vegetarian cuisine | Beans | Rice
Ingredients[edit | edit source]
- 2 cups cooked rice
- 15 ounce can black beans, drained
- 10 ounce can tomatoes and green chiles
- ½ tsp cumin
Procedure[edit | edit source]
- In medium saucepan, combine beans, tomatoes and green chiles mix, and cumin.
- Heat through.
- Serve over hot rice.
Notes, tips, and variations[edit | edit source]
- Ro-Tel makes canned tomatoes and green chiles.