Mexican vegetarian rice bowl

by G. Ybarra
(California)

Ingredients:

• 1 can black beans (not drained)


• 1 can corn (drained)


• 1 can Rotel (original, not drained)


• Mahatma saffron rice


• shredded cheddar cheese (topping-use as much as you want)


• sour cream (topping-use as much as you want)


• tortillas (optional)

Cook rice per package instructions.

When rice is almost done, cook beans, corn and Rotel over medium heat until hot (about 5 minutes)

Scoop rice into bowls, pour hot mixture on top.

Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers (great for lunch!!)

This is the only vegetarian meal my hubby will eat, and he asks for it often. Couldn't be easier, cheaper to make. Very yummy too!