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Mexican Beans and Rice

What you need: 

2 cup Cooked black beans
1 10oz pkg frozen whole kernel corn
1 cup raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
1/4 teaspoon oregano
1/4 teaspoon cumin

What you do: 

Heat oven to 375 Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas. Enough for four servings.

Preparation Time: 
Cooking Time: 
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