Cookbook:Southwestern Black Beans and Rice

| North America | Southwestern cuisine | Vegetarian cuisine | Beans | Rice

Ingredients

 * 2 cups cooked rice
 * 15 ounce can black beans, drained
 * 10 ounce can tomatoes and green chiles
 * ½ tsp cumin

Procedure

 * 1) In medium saucepan, combine beans, tomatoes and green chiles mix, and cumin.
 * 2) Heat through.
 * 3) Serve over hot rice.

Notes, tips, and variations

 * Ro-Tel makes canned tomatoes and green chiles.