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Southwest Rice and Beans

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Southwest Rice and Beans

Pam
The Cook
6 Servings
6 Ingredients
16 Comments
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.
6 Servings
6 Ingredients
16 Comments

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

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

16 Comments

Join the discussion
  1. 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:)

  2. 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. 🙂

  3. 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!

    1. 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.

  4. And one more question– If I’m not using fresh corn, would it be better to use canned corn or frozen corn? Thanks again!

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