I almost always have the ingredients for this recipe on hand for those nights when time is really short. It takes about 10 minutes to get everything ready and then I just wait for the rice to sit down to dinner. It serves 3 on it’s own or 4, if served as pictured. It can easily be doubled if you need more or would just like to have leftovers. Feel free to use the cilantro as desired. Not everyone in my house loves it, so instead of adding it to the beans, I just chop up a bunch and let everyone use what they want. This super quick meal is what dinner looks like at our house at least once a month year round!

1  5-ounce package saffron rice
1  15-ounce can of black beans
3  tablespoons lime juice
1  teaspoon chili powder
1/2  teaspoon ground cumin
2  tablespoons chopped fresh cilantro
Garnishes as desired: sour cream, sliced green onions

Cook rice according to package directions. While the rice is cooking, drain beans reserving 2 tablespoons of the liquid. Combine beans, reserved liquid, lime juice, chili powder, and cumin in a small saucepan. Cook over medium heat until thoroughly heated; stir in 1 tablespoon cilantro. Serve warm beans over yellow rice and sprinkle with remaining tablespoon cilantro. Garnish as desired. Serves 3 or 4 with tortilla chips and pineapple sprinkled with cilantro.

From Southern Living’s Our Best Easy Weeknight Favorites, 1998