Mexican black beans and rice
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown rice; uncooked |
| 4 | cups | Water |
| 2 | cans | Black beans |
| 1 | small | Can diced green chiles |
| ½ | cup | Sliced black olives |
| ½ | pack | Taco seasoning |
| 1 | dash | Each of cumin and garlic powder |
| 1 | cup | Salsa |
| 1 | cup | Grated cheese; (cheddar or jack) |
| Sprinkling of chili powder or paprika | ||
Directions
Cook brown rice in water for 40 min. (Bring to boil on high heat, cover, and simmer on low.) To cooked rice add 2 cans drained and rinsed black beans, chiles, olives, seasonings and salsa. Blend and turn into casserole sprayed with cooking spray. Add grated cheese to top and sprinkle with chili powder or paprika. Cover and bake til heated through and cheese has melted, about 15 minutes. Very good with a little fat-free sour cream and crushed tortilla chips on top.
Posted to Bakery-Shoppe Digest V1 #475 by Kky0ung <Kky0ung@...> on Dec 28, 1997
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