Southwest Rice and Beans
This simple rice and bean dish is the perfect accompaniment to your favorite Mexican meal such as tacos, burritos, or enchiladas, but also makes a tasty meatless main dish when served with warm tortillas, or on a bed of lettuce, tomatoes and sour cream.
Ingredients
- 2 cups cook White Rice, Long-Grain
- 15 ounces drain and rinse Black Beans, Canned
- 1 cup drain Whole Kernel Corn, Canned
- ½ cups Salsa
- 1 teaspoon Cumin
- ½ cups Cheddar Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large mixing bowl, combine rice, beans, corn, salsa, and cumin.
- 3455766 Upgrade to a paid membership 50376 to unlock all instructions 71732
- 1063688 Upgrade to a paid membership 50655 to unlock all instructions 96116
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 4863689 Upgrade to a paid membership 53893 to unlock all instructions 28174
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix rice, beans, corn, salsa, and cumin.
- Scoop into a baking dish and sprinkle with cheese.
- Bake at 350 for 20 minutes or until cheese is melted and rice is warmed through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 3/4 cup Amount Per Serving
- Calories
- 245
- Total Fat
- 4g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 9mg
- Sodium
- 574mg
- Total Carbohydrates
- 42g
- Fiber
- 5g
- Sugar
- 3g
- Protein
- 9g
- WW Freestyle
- 5
18 Comments
Join the discussionI love quick, healthy, simple meals like this! Thanks!
I love the “Smart Ones” Rice and Beans. But they aren’t budget friendly! Can’t wait to make a batch of this for lunches. Thanks:)
Did you notice that the preparation and freezing directions were the same?
The cooking time was different.
I was wondering if I can make this reciipe in ramakins before freezing or individual baking dishes, my husband would love this but it is not in my diet catagory. 🙂
I think that would work just fine.
Do you cook the rice first or just throw it in all together?
Per the directions, the rice should be cooked before hand.
When this recipe says that it yields ‘4 servings’ is that actually 4 servings, or is it so that 4 people can eat twice (ie. 8 servings)? I’m thrown off a bit by how that works on this site… Thank you!
Dinna – the recipe posts are simply the servings stated. So in this case it would be 4 servings. It isn’t until you get to the actual menu, and doing a big cooking day that you will make 2 of each recipe. Hope this helps.
Thank you!
And one more question– If I’m not using fresh corn, would it be better to use canned corn or frozen corn? Thanks again!
Either canned or frozen will work.
If I add frozen spinach, will that alter the cooking time?
It shouldn’t really require extra time, but you might let it thaw some first. Let us know how it turns out!
Looks good, ill make a vegan version, thanks for the inspiration ….
what kind of salsa do I use? smooth or chunky?
Personally, smooth would probably be my choice. But it’s definitely a matter a preference!