Mexican Beans and Rice

  • 2 cup Cooked black beans
  • 1 10oz pkg frozen whole kernel corn
  • 1 cup raw white rice (can use brown, but should parboil a little)
  • 1 jar - (16oz) thick and chunky mild salsa
  • 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
  • 1/4 tsp oregano
  • 1/4 tsp cumin image placeholder

Heat oven to 375° F Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken.

Serve with tortillas, fat free sour cream and/or FF cheddar cheese.

Servings: 4
Source: P. Brad Smith
Submitted by: Recipe Group Member
Date: Feb 3, 1994