mexican black beans with rice

prep time:  tbd
cook time:  tbd
servings:  6

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

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