Black Bean Corn Cumin Long-Grain White Rice Bowl

Ingredients

• 1 cupLong-Grain White Rice
• 2 cupsWater
• 8 ozCanned Black Beans
• 8 ozSweet Corn
• 1 tbspOlive Oil
• 1 tspCumin
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Rinse the Long-Grain White Rice. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 18 minutes until tender and the water is absorbed.
2. Drain and rinse the Canned Black Beans. If the Sweet Corn is on the cob, wash it and cut off the kernels; if it is frozen, thaw it; if it is canned, drain it.
3. Heat the Olive Oil in a skillet over medium heat. Cook the Sweet Corn for 4 to 6 minutes until tender, then stir in the Canned Black Beans, Cumin, remaining Table Salt, and Black Pepper until hot.
4. Divide the Long-Grain White Rice among bowls and top with the Canned Black Beans and Sweet Corn mixture.