Mexican Rice and Black Beans

Subject: Mexican Rice and Black Beans March 30th 2009, 2:50 am

I tried this new recipe yesterday and yum!! The family loved it.

Mexican Rice and Black Beans

1 c. raw rice
16 oz. jar salsa
15 oz. can no salt added black beans
16 oz. frozen corn
14.5 oz can no added salt diced tomatoes
1 t. ground cumin
12 oz. water

Add all ingredients to a 13 x 9 baking dish mix well. Cover tightly with foil and bake at 375 for about 1.25 hours or until rice is cooked and mixture thickens. Makes 8 servings

My notes: 1) I used brown rice and the salsa with the lowest sodium content I could find. 2) I couldn't find no salt added black beans (and didn't have time to cook dried beans), so I just drained the beans and rinsed them. 3) Next time, I'll bump the cumin up a bit. This was very good, though. I just added some extra salsa on top. Some of the kids topped theirs with sour cream and/or shredded cheese. This is a keeper!

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