Black Beans and Yellow Rice with Fresh Tomato Relish

Black Beans and Yellow Rice with Fresh Tomato Relish

Tomato Relish:
2 large, ripe tomatoes, diced
1 tbsp minced red onion
1 tbsp minced cilantro
2-3 tsp lime juice
Salt and Pepper, to taste

Yellow Rice:
2.5 cups water
2 tbsp butter
11 oz can Mexicorn
10 oz pkg Vigo Yellow Rice mix
1/2 tsp cumin
1/2 tsp chili powder
1 tbsp minced cilantro

Black Beans:
2 cans Black Beans
1 tsp cumin
1 tbsp tomato paste
2 tbsp catsup
1 heaping Tbsp diced pickled jalapenos

Sour cream, if desired

Combine Tomato Relish ingredients in a small bowl. Stir well. Cover and chill for 2 hours.

About 1/2 hour before serving, bring water, butter and Mexicorn to a boil over high heat in a medium sized saucepan with a tight fitting lid. Stir in yellow rice mix, cumin, chili powder and cilanto and boil 1 minute. Cover with lid, reduce heat to low and cook 20-25 minutes or until rice is tender and liquid is absorbed.

In the meantime, combine beans, cumin, tomato paste, catsup, and jalapenos and heat, stirring often, over medium heat until thoroughly hot.

Spoon yellow rice mixture onto plate, top with beans, a spoonful of the tomato relish and a dollop of sour cream.

This was absolutely the best Yellow Rice and Black Beans I've ever made! Really good! And it was really pretty to look at...I have to start taking pictures!