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Salsa Rice with Black Beans and Corn
Recipe courtesy Robin Miller 2007
Ingredients
1 cup rice, regular or instant
1/2 (14-ounce) can black beans, drained
1/2 cup prepared salsa
1/2 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
Directions
In a medium sauce pot, cook rice according to package instructions. When
the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and
3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped
cilantro and season, to taste, with salt and black pepper.
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