1/4 cup olive oil
1 can whole kernel corn, drained
1 can black beans, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp chipotle chile pepper (more or less to taste. This is pretty spicy so add a little at a time and taste to make sure it isn't too hot for your liking)
2 bay leaves
1 cup water
2 Tbsp olive oil
3 tsp apple cider vinegar (red wine vinegar or white vinegar will also work)
salt and fresh ground black pepper, to taste
1 cup rice
Heat 1/4 cup olive oil in a large saucepan over medium heat until hot. Add onions and garlic; cook, stirring frequently until softened, about 10 minutes. Stir in paprika, curry powder, chipotle chili pepper and bay leaves; cook one minute. Stir in beans, corn and water. Bring to a boil; reduce heat and simmer 20 minutes, stiring occasionally.
Meanwhile, prepare rice according to package directions for 4 servings of rice.
Remove bay leaves from beans. Stir in 2 Tbsp oil and 3 tsp vinegar. Season to taste with salt and pepper. Serve beans over rice.
This was a wonderful accompaniment to the Huevos Rancheros I am posting tomorrow (stay tuned!). But would really go great with any Mexican dish.