Sunday is our laid back day. We go to church then come home and relax. Dinner (lunch) is something simple… an easy recipe or something made the day before. This last Sunday we had one of my “go to” kitchen staple recipes: Black Beans and Rice. Everything is in the pantry, so it is something you can keep for unexpected guests too.
Black Beans and Rice
1 cup uncooked brown rice
1 can diced tomatoes, drained into measuring cup
1 can Rotel tomatoes (whatever heat level you like), drained into measuring cup
1 can black beans, rinsed
Salt and pepper to taste.
Drain the two cans of tomatoes into a measuring cup, then add enough water to make the amount needed to cook the rice.
Add rice, tomatoes and rinsed beans to the tomato water; cook covered 45 to 50 minutes or until rice is tender and water is absorbed.
A few times towards the end of cooking, stir deeply from the bottom of the pot.