Tex-Mex Black Beans Saffron Rice

Ingredients:

• 2 5 ounce packages saffron rice mix plus ingredients to prepare rice according to package directions such as Mahatma brand
• 1 10 1/2 ounce can diced tomatoes with mild green chilies such as Ro-tel mild or spicy
• 1 15 ounce can black beans drained and rinsed well
• 1/4 cup sour cream to taste
• 1/4 cup shredded cheddar cheese to taste
• 2 tablespoons fresh cilantro leaves chopped

Steps:

• Prepare the saffron rice according to the package directions
• using the amount of oil/butter and water as indicated on the package I usually use olive oil
• While the rice is cooking
• rinseamp; drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan
• Pour the entire contents of the diced tomatoes w/chili peppers
• liquid and all
• into the same pan with the beans and stir to combine
• Cover the saucepan with lid
• turn on the heat to low
• and let bean mixture heat while the rice cooks
• stirring occasionally- it should be ready when the rice is done
• When the rice is fully cooked
• pour it into a deep
• medium sized casserole dish
• Pour bean mixture into the center of the rice
• leaving a border of the yellow rice peeking out arounds the sides
• Place the sour cream in the center of the bean mixture in a dollop as a garnish you can use more if you like
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans
• Sprinkle with cilantro leaves optional if you like and serve immediately
• NOTE If you dont have access to canned diced tomatoes with chilis
• then you can substitute an equal amount of chunky salsa
• if you like
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving
• but it isnt necessary