Southwestern Black Beans and Rice
Southwestern Black Beans and Rice is a four-ingredient supper that goes from pantry to table in 20 minutes. The canned tomatoes and green chiles do double duty as seasoning and sauce, giving the beans a gentle heat and some acidity, while a little cumin adds an earthy backbone. It suits a busy weeknight, and leftover rice from another meal works perfectly as the base.
Instructions
Drain the can of black beans well so the sauce does not turn watery. Have the cooked rice hot and ready before you start on the beans.
Put the drained beans, the can of tomatoes and green chiles with its liquid, and the cumin into a medium saucepan. Stir to combine everything evenly.
Heat the mixture, stirring now and then, until it is hot all the way through and the tomato juices are lightly bubbling at the edges.
Spoon the hot rice onto plates or into bowls and ladle the beans over the top. Serve right away while everything is hot.
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