Cookbook:Southwestern Black Beans and Rice

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• 2 cups cooked rice
• 15 ounce can black beans, drained
• 10 ounce can tomatoes and green chiles
• ½ tsp cumin

1. In medium saucepan, combine beans, tomatoes and green chiles mix, and cumin.
2. Heat through.
3. Serve over hot rice.

• Ro-Tel makes canned tomatoes and green chiles.