This is quick, one-pot, vegetarian cooking easy enough for a beginning cook to prepare. It can be a welcome fix during the busy holiday season. Serve with fruit, vegetables, or tossed salad.
BLACK BEAN TOMATO RICE (Pantry Cooking with Home Preserved Foods)
2 cups water
1/2 teaspoon salt
1 cup long grain white rice
1 cup cooked black beans
1 can (12 ounces) whole kernel corn, drained
1 can (10-1/2 ounces) condensed tomato soup
Heat water and salt to boiling in a medium saucepan. Stir in rice. Reduce heat to low; cover pan. Cook 20 minutes. When rice is cooked, stir in beans and drained corn until evenly distributed. Stir in condensed soup until all ingredients are coated. Heat through. Serves 4 to 6.
