Wednesday, April 10, 2013

Easy Beans and Rice

This simple skillet recipe is very flavorful and goes together in a few minutes. Serve it alongside south-of-the-border favorites like tacos and burritos, or try Cheesy Chicken Enchiladas Verdes posted on 4/3/13, or Slow Cooker Chicken Quesadillas posted on 2/7/13, both yummy dishes. Blessings...

Recipe: 

1 can (15-oz.) black beans, rinsed and drained
1 can (14.5-oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
1/2 cup water
1 medium jalapeno pepper, seeded and chopped or 1/2 tsp. - 1 tsp. minced pickled jalapeno pepper
1 tsp. salt
1 cup uncooked instant white or brown rice

In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.

Yield: 6 servings



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