This has been old school week for me in the kitchen. A trip down memory lane through my old recipe box. Today’s recipe is the one that led me to the recipe box. I had not thought about this recipe for the longest time, I’m not even sure what made me think about it, but somehow I remembered it and I had to make it again.
I used to make this quite often when my kids were young. My daughters loved it, my son, not so much. But when he was little about all he would eat was plain pasta. I found the recipe in Women’s Day magazine and loved it because of how easy it was to make and how affordable it was. You can literally make this dish in the time it takes to cook the rice, so it’s perfect for busy week nights.
I changed the recipe up a little bit when I made it this week. Instead of stewed tomatoes, I just used diced tomatoes and I added an onion. I also used a fresh jalapeno instead of canned green chiles. If you want to make this and not have to do any chopping at all, then use the stewed tomatoes and green chiles.
Barbecued Black Beans and Rice
- 2 – 15.5 oz cans black beans, drained and rinsed
- 1 – 15.5 oz can diced tomatoes (or stewed tomatoes)
- 1 onion, chopped (optional if using stewed tomatoes)
- 1 jalapeno pepper, finely chopped (or 1 – 4 oz can green chilies)
- 1 tbsp olive oil
- 10 oz frozen corn (or 1 – 11 oz can corn)
- 2 tbsp barbecue sauce
- 1 tsp cumin
- pepper to taste
- hot cooked brown rice
Chop onion and jalapeno pepper, if using. Heat oil over medium heat in a large skillet. Saute onion and pepper for about 5 minutes until onion is translucent and softened.
Add remaining ingredients, except for rice. Stir to combine and simmer over low heat for about 10 minutes.
Serve with cooked rice.
Shared at these great blogs: