Barbecued Black Beans and Rice
Submitted by Jane Miller, SouthEastern Illinois Electric Cooperative
Servings 4
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 16-ounce cans black beans
- 1 14-ounce can stewed tomatoes
- 1 4-ounce can chopped green chiles
- 1 10-ounce package frozen corn
- 2 tablespoons barbecue sauce or to taste
- 3/4 teaspoon ground cumin or to taste
- Ground black pepper to taste
Instructions
- Bring rice and water to a boil in a medium-sized saucepan.
- Reduce heat, cover and simmer for 18 minutes, or until rice is just tender.
- Meanwhile, drain the beans and place them in another medium-sized saucepan.
- Add the tomatoes, chiles, corn, barbecue sauce and cumin.
- Cook the bean mixture over low heat for about 10 minutes.
- Taste and season with pepper and any additional cumin and/or barbecue sauce.
- If the rice hasn’t absorbed all the water, drain off the excess.
- Spoon the rice into deep bowls. Ladle the black beans and sauce over the rice.
Notes
Leftovers can be thinned with broth, heated and served as soup.
