Mexican Black Beans With Rice - cooking recipe

Ingredients

2 c. water
1 c. white rice
2 (6 oz.) cans black beans
1 (14 1/2 oz.) can Mexican stewed tomatoes
1 (4 oz.) can green chilies, chopped
4 Tbsp. barbecue sauce
1/2 tsp. cumin
1 Tbsp. lime juice
1 c. frozen corn kernels
1 lime, cut into wedges

Preparation

Bring water to boil in medium saucepan.
Add the rice and boil until level of water just covers the rice.
Stir often.
Cover. Reduce heat to low and cook 20 minutes.
Drain black beans; rinse and drain again.
Break up the tomatoes with a fork, if too large.