Recipe courtesy of Robin Miller

Salsa Rice with Black Beans and Corn

Name: Salsa Rice with Black Beans and Corn
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: mexican
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

Getting reviews...

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Save Recipe

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.