Black Beans and Rice Dish |
| Name: |
Amy Boyd |
| Base: |
Offutt AFB |
| Recipe: |
Black Beans and Rice Dish
1 can (19 oz) rinsed and drained black beans
2 cups of cooked Rice
1 can (19 oz) of Italian-style stewed tomatoes
1/2 can of water
cubed Cheddar cheese (1/2 of a block of cheese is what
I use)
Directions:
1) Cook the black beans in a little oil in a large
covered nonstick skillet for about 10 minutes.
2) Add the tomatoes and water and Rice.
Bring to a boil and continue to boil 5 minutes
3) Remove from heat. Stir in cubed cheese, cover and let stand for 5
minutes.
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