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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice. Ingredients:
1 can (14-1/2 ounces) cajun or mexican diced tomatoes, undrained |
2 cups frozen corn |
1 cup canned black beans, rinsed and drained |
1/4 teaspoon dried oregano |
1/4 teaspoon chili powder |
hot cooked rice |
Directions:
1. In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice. Yield: 6 servings.
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