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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I am posting the original recipe that lists instant rice, but I make this with regular brown rice in my steamer/rice cooker which increases the cooking time to about 40-45 minutes. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
1 cup frozen corn |
3/4 cup water |
1 medium jalapeno pepper, seeded and chopped |
1 teaspoon salt (optional) |
1 cup instant rice or 1 cup brown rice, uncooked |
1 green onion, sliced |
Directions:
1. In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice.
2. Cover and remove from the heat.
3. Let stand for 5 minutes or until liquid is absorbed.
4. Sprinkle with onion.
5. Yield: 6 servings.
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