prep time: tbd
cook time: tbd
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013