1. Rinse and drain the black beans.

2. In a large saucepan, cook the basmati rice according to package instructions.

3. While the rice is cooking, heat some oil in a separate pan over medium heat.

4. Add the ancho chile to the pan and cook for a few minutes until fragrant.

5. Add the black beans and sweet corn to the pan and cook for another 5 minutes, stirring occasionally.

6. Once the rice is cooked, add it to the pan with the black beans and sweet corn.

7. Stir in the pineapple chunks and season with salt and pepper to taste.

8. Cook for an additional 2-3 minutes until everything is heated through.

9. Serve hot and enjoy!