Thursday, March 27, 2008

Black Beans and Rice

In the Bag:

1 - 16 oz can Black Beans
1 - 16 oz can Salsa
1 cup Rice, uncooked (baggie)
1 - 16 oz Corn
1 - 12 oz Tomato Juice

Seasoning Packet:
1/4 tsp. Cumin
1/14 tsp. Oregano
1/4 tsp. Salt

From the Pantry:
1/4 cup Water
1 cup grated Cheese

To the Table:
Drain and rinse the beans.
Combine all ingredients except the cheese. Pour into a square baking dish. Top with grated cheese. Cover and bake at 375 for 1 hour and 15 minutes.
Confirm that rice is tender before removing from the oven.

This dish can be used as an entree with a side salad. Also tasty in a rolled in a warm tortilla garnished with sour cream, guacamole, lettuce, etc. May be served cold as a salad.

No comments: