- 2 cups black beans, cooked and drained
- 1/2 cup chicken broth
- 1 large white onion, minced
- 1 cup corn kernels
- 1 lb russet potatoes, peeled and cubed
- 3 beafsteak tomatoes, coarsely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbs lime juice
- 2 cups rice, cooked
- Combine all ingredients in a large pot.
- Bring to a boil, stirring to prevent the ingredients from burning.
- Continue to cook on medium until the potatoes are fork-tender.