Mexican Rice & Beans

Mexican-rice-with-black-beans

Ingredients

  • 1 can (15 oz.) black beans, drained & rinsed
  • 1 pkg. (10 oz.) frozen whole kernel corn (optional)
  • 1 c. uncooked long grain white rice
  • 1 jar (16 oz.) thick & chunky mild salsa
  • 1 1/2 c. vegetable juice cocktail (V-8) (may use lo-salt V-8)
  • 1/4 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 3/4 c. shredded reduced fat Cheddar cheese

Directions

  • Heat oven to 375 degrees
  • In 13 x 9 x 2 inch rectangular baking pan combine all ingredients except cheese
  • Cover and bake 55-60 minutes, stirring once halfway through cooking time, until rice is tender
  • Remove casserole from oven, remove cover and sprinkle with cheese
  • Let stand 2-3 minutes until cheese is melted
  • As a side dish, serves 8 people

 

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