| Ingredients |
1/2 small Bag white long-cooking rice
(pinch saffron for rice -
Optional)
1 can Progresso or Goya black
Beans
each Cajun seasoning - Tony
Chachere's cajun seasoning
(to taste)
each Pepper
each Garlic
each (no salt necessary with the
Other seasoning)
each Salsa or picante sauce
each Chopped chives
|
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| Preparation |
Cook the rice (adding saffron if desired). Being Southern, I usually
cooking it about 30 minutes to get it good and sticky!
In another pot, cook the black beans, adding Tony Chachere's, pepper and
garlic to taste.
Serve in large bowls - rice, topped with black beans, topped with a "nest"
of salsa and chives.
This is my favorite quick and easy recipe, bar none.
From: Trish Rucker . Fatfree Digest [Volume 10 Issue 29],
Sept. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV |
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