Adding black beans to this simple mexican rice side could make it hearty enough for a meal in itself.  Using tomato soup adds simplicity to the dish and saves time. 



  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, chopped small
  • 1 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. chili powder
  • 1 clove garlic, minced
  • 1 can condensed tomato soup
  • 1.5 cups rice
  • 3 cups water
  • 1 can rinsed and drained black beans
  • Cilantro, optional


  • Combine all ingredients in a pan, bring to a boil. Reduce heat to a simmer and cover. Let cook for 30-40 minutes until the rice is tender and most of the liquid is absorbed. Add in drained and rinsed beans. Cover the pan and allow to sit for a few minutes to heat the beans.
  • Top with cilantro if desired.