Black Beans and Rice

This is a scrumptious and easy recipe. If you have leftovers, have the beans on a salad the next day.

Time: 30 to 40 minutes

Ingredients:

  • 2 15-oz. cans black beans, drained
  • 1 c. onion, chopped
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 1 tbsp. cilantro
  • 14 oz. can diced tomatoes (low sodium)
  • ½ c. frozen corn niblets, thawed
  • 1 c. hot cooked rice
  • ¼ c. jalapeño jack cheese, shredded
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • red pepper flakes to taste (optional)

Method:

  • Sauté ¾ cup onions, garlic, and bay leaves in oil.
  • Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
  • Simmer until heated through and flavors meld.
  • Make a mold of cooked rice on a platter.
  • Pour bean mixture over the rice.
  • Garnish with ¼ cup chopped onions.
  • Sprinkle cheese over the beans.