TexMex Black Beans and Saffron Rice

2 packages saffron rice
1 can rotel
1 can black beans (drained and rinsed)
1/4 cup sour cream
1.4 cup shredded cheese


*Prepare rice according to directions on package.
*While rice is cooking, drain and rinse beans.
*Pour beans and ENTIRE CONTENTS of rotel into saucepan--don't drain. Cover and let simmer.
*Pour cooked rice into round, deep casserole dish. Form a little hole in the center--like a bread bowl.
*Pour bean mixture into hole, leaving some rice showing around edges.
*Garnish with sour cream in center of beans. Spread cheese all over.


Notes:
We love this recipe as a side for any Mexican dinner. The rice and beans provide and tasty and healthy complement. You can find the saffron rice on the rice aisle, and the kind I use is Mahatma in a shiny yellow bag.