-
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.
