Sunday, April 18, 2010

Black Beans and Rice

When I made Creamy Chicken Enchiladas this week, I cooked up Elizabeth's Black Beans & Rice to go with them as a side dish. This yummy side dish is so easy and quick! I will definitely be making it again to accompany Mexican dishes.

Black Beans & Rice
Modified from Dutch Oven


2 cups of rice, cooked to desired tenderness
1 can of black beans
1 clove of garlic, crushed
2 tablespoons of olive oil


In a medium sauce pan heat the olive oil and garlic. Add the black beans with their juices. Heat through. Stir in rice. Serve.

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