Southwestern Rice and BeansSubmitted by: BLUEKARMA
IntroductionA filling side dish or vegetarian entree. Very popular with all ages. A filling side dish or vegetarian entree. Very popular with all ages.
1 cup long grain white rice
1.5 cups frozen corn kernels, defrosted
1.5 cups black beans (one can, rinsed)
2 cups vegetable broth (non veg*n's may use chicken broth)
1 tsp black pepper
1 tsp salt
1 tsp mexican oregano (greek oregano may be used - but the taste is a bit different)
2 cloves garlic, minced
1 4 oz can diced green chiles
2 tomatoes, diced
Optional: cilantro for garnish
Lightly coat 9x13 pan with olive oil.
Dice tomatoes, toss in pan.
Add rice, beans, corn, garlic and spices.
Add vegetable broth, stir to distribute everything well.
Cover dish with foil.
Bake at 375 for 1 hour, 15 minutes.
Allow to rest 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEKARMA.