Tuesday, July 8, 2008

Salsa Rice with Black Beans

This tasty side dish was a great accompaniment to the Grilled Chicken with Jalapeno Caramelized Onions we had for dinner last night. I have to admit that now I've made more Robin Miller recipes that we liked than those we haven't. I guess I didn't choose well at first. Lately they've all been winners! This one is quick and easy to make from pantry staples. It's a flavorful dish but not too spicy, depending on what type of salsa you use. Even dd liked it (after getting past the idea of actually eating a bean!)

Salsa Rice with Black Beans and Corn

Recipe courtesy of Robin Miller

1 cup rice, regular or instant
1/2 (14-ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper

In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

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