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Mexican
Black & Pink Beans with Rice Recipe-22639

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This side dish was inspired by the southwestern flavors of salsa, onion, cumin, oregano, garlic, cayenne, beans, and corn. It’s a fiesta on your plate! You could easily make this a complete meal by adding a grilled chicken breast, grilled steak, or pan-seared pork chops.

Yield: Serves 4
Prep time: 10 15 Minutes
Cooking time: 10 Minutes

Ingredients

  • 2 cups instant brown rice
  • One 8-ounce can tomato sauce
  • 1 cup prepared salsa
  • 1 tablespoon onion flakes
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • One 11-ounce can black beans, rinsed and drained
  • One 11-ounce can pink beans, rinsed and drained
  • One 11-ounce can corn, drained
  • Salt and freshly ground black pepper to taste

Directions

In a large saucepan, combine all the ingredients except for the salt and pepper, and set the pan over medium-high heat. Bring to a simmer, reduce the heat to low, cover, and simmer until the rice is tender and the liquid absorbed, about 10 minutes. Fluff with a fork, season with salt and pepper, and serve.

Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.

Morph it:Make a double batch and morph the extra into a flavorful filling for burritos and enchiladas. Store for up to 3 days in the refrigerator.

Have it your wa:y Substitute any bean variety for the black and pink beans; white, red, kidney, and chickpeas all work great. You may also substitute fresh or frozen corn kernels (no need to thaw the corn first).


© 2008 Robin Miller

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

667kcal (33%)
992mg (41%)
136g
18g
5g (7%)
0g
1g (5%)
1g
2g
0mg (0%)
10g
26g
293mg
1549mg
30mcg RAE (1%)
12mg (19%)
138mg (14%)
7mg (41%)
 

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