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 (optional)

Directions

1. 1

   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).

2. 2

   While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.

3. 3

   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.

4. 4

   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.

5. 5

   When the rice is fully cooked, pour it into a deep, medium sized casserole dish.

6. 6

   Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.

7. 7

   Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).

8. 8

   Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.

9. 9

   Sprinkle with cilantro leaves (optional) if you like and serve immediately.

10. 10

    NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.

11. 11

    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 isn't necessary.