Preparation:

Cook the rice (adding saffron if desired). Being Southern, I usually cooking it about 30 minutes to get it good and sticky!

In another pot, cook the black beans, adding Tony Chachere's, pepper and garlic to taste.

Serve in large bowls - rice, topped with black beans, topped with a "nest" of salsa and chives.

This is my favorite quick and easy recipe, bar none.

Servings:
Source: Trish Rucker
Submitted by: Recipe Group Member
Date: Sep 7, 1994

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