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

Ingredients

2 cups of rice, cooked to desired tenderness

1 can of black beans

1 clove of garlic, crushed

2 tablespoons of olive oil

Directions

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