Beans and Rice Curry

Courtesy of Hector Valdez


2 or 3 cups cooked rice
1 can black beans
1 can diced tomatoes
1 tbs curry paste (powder would work)
Optional: diced green onions, bell peppers, or something else colorful


Open cans and add ingredients to bowl and mix. Tasty at room temperature or heated up. Good for lunch, or as a stuffing for enchiladas. Serves: 4-6

See other recipes submitted by Chet Day