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

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?

  1. In a large mixing bowl, combine rice, beans, corn, salsa, and cumin.
  2. Divide among indicated number of baking pans and top with cheese.
  3. Cover tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. Bake from frozen at 350 for 1 hour or until cheese is melted and rice is warmed through.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix rice, beans, corn, salsa, and cumin.
  2. Scoop into a baking dish and sprinkle with cheese.
  3. Bake at 350 for 20 minutes or until cheese is melted and rice is warmed through.

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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