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Ingredients
- 1 c. long-grain white rice
- 2 c. water
- 32 ounce cooked black beans (2 - 16 ounce cans)
- 14 ounce stewed tomatoes
- 4 ounce green chili peppers minced
- 12 ounce canned corn
- 2 Tbsp. barbecue sauce or possibly more to taste
- 3/4 tsp cumin or possibly more to taste freshly grnd black pepper
Directions
- Bring rice and water to boil in a medium saucepan. Reduce heat, cover and simmer 10 min or possibly till rice is just tender. Meanwhile, drain beans and put into another medium saucepan. Add in tomatoes, chilies, corn, barbecue sauce and cumin. Cook mix over low heat about 10 min or possibly till rice is cooked. Season with pepper. If rice hasn't absorbed all the water, drain it off. Spoon rice into deep bowls; ladle on black beans and sauce.
- BTW, I used the Cold Whip/strawberry jam "frosting" someone suggested for my angel food cake, and it was a great dessert. (I learned my lesson with the Baked Oatmeal, so before you all write me for the recipe, it was just Cold Whip mixed with strawberry jam; cut the cake in 3 layers and frost).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 4 servings | |
| Calories 1057 | |
| Calories from Fat 39 | 4% |
| Total Fat 4.7g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 702mg | 29% |
| Potassium 3794mg | 108% |
| Total Carbs 205.19g | 55% |
| Dietary Fiber 38.3g | 128% |
| Sugars 13.23g | 9% |
| Protein 55.71g | 89% |
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