Ingredients
1 1/2 cups white rice
3 cans cooked black beans, drained and rinsed
1 can petite diced tomatoes with juice
3 3/4 cup vegetable broth
Juice of 1 lime or to taste
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon cumin
1 tsp paprika
1/2 teaspoon ground ancho
1/4 teaspoon ground cayenne
1/4 teaspoon thyme
Black pepper to taste
Preparation
In a 3 quart pot, combine all ingredients. Bring to a boil. Turn heat down to low or to a very low simmer, cover and simmer for 20 minutes or until rice is tender. There should still be “sauce” in the rice and beans when it is served.
