"Secrets to Cooking Tex-Mex"
BLACK BEANS and RICE
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 cups cooked rice
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 can (15 oz.) black beans, drained and rinsed
1 teaspoon ground cumin
1/4 teaspoon ground coriander
Heat oil in a large skillet. Sauté onion and pepper until tender,
about 5 minutes. Stir in remaining ingredients and heat thoroughly.
Makes 6 servings.
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