Beans & Rice

Another easy prepare ahead and cook later dish. Assemble in the morning, refrigerate then cook for dinner. This can be a meal in itself or a side dish.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 2 cups cooked black beans (use rinsed canned beans)
- 1 cup frozen whole kernel corn
- 1 cup long grain rice
- 16 ounces thick salsa, mild or hot
- 1 1⁄2 cups V8 vegetable juice or 1 1/2 cups tomato juice
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
directions
- Combine all ingedients.
- Bake 1 1/4 hours at 375 or until rice is tender.
- Freeze leftovers.
- I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
MY PRIVATE NOTES
Add a Note
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Very easy to make, and it's delicious! Unfortunately, I forgot to add the corn in this batch but you can bet I will remember on future attempts with this recipe. The meal itself is very filling and satisfying - though I'm tempted to add more/different beans. Will definitely be making this one again.
-
This dish is soooo good. It is very easy to assemble and quick also. Put in oven and come back in an hour and quarter and ready to eat. I followed recipe as directed with the exception of adding an additional 1/2 cup water. I also sprayed casserole dish with cooking spray felt this was a good idea no scrubbing dish afterwards. this one has been added to the list of regularly prepared dishes in this house.
see 5 more