1. Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil). 2. While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan. 3. Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine. 4. Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done. 5. When the rice is fully cooked, pour it into a deep, medium sized casserole dish. 6. Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides. 7. Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like). 8. Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans. 9. Sprinkle with cilantro leaves (optional) if you like and serve immediately. 10. NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like. 11. You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
