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Southwest Rice and Beans

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 2 cups cook White Rice, Long-Grain
  • 15 ounces drain and rinse Black Beans, Canned
  • 1 cup drain Whole Kernel Corn, Canned
  • 1/2 cups Salsa
  • 1 teaspoon Cumin
  • 1/2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup
  • 245 Calories
  • 4g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 9mg Cholesterol
  • 574mg Sodium
  • 42g Total Carb
  • 5g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 5 WW Freestyle

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.

Freeze For Later Cooking 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?

  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

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

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

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