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Quick and so simple it’s almost embarrassing, this side dish perks up any meal!
Rinse and drain black beans well.
Add olive oil to a saute pan and add the onions. Saute onions until they begin to wilt. Add the drained and rinsed black beans and stir.
Add the cumin and chili powder. Stir to combine. Let cook for 1 to 2 minutes and add the chopped chipotle and tomatoes. Stir to combine and let simmer gently for a couple of minutes.
Add rice and cilantro. Mix well, season with salt and pepper. Make sure everything is warm and serve.
Note: I totally cheated here and used instant brown rice and made it in the microwave. You can use whatever kind of rice that makes you happy.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!