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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this dish from left over mexican rice that I had from enchilada dinner we had weeks earlier...( No worries I froze the rice...LOL) Ingredients:
2 bags lipton mexcian rice (cooked) |
1 16 oz can black beans (rinsed) |
1 16 oz can corn or 2 cups frozen corn |
1 tablespoon chilli powder |
1 tablespoon ground cumin |
1/4 cup olive oil |
1 cup mexican cheese |
salt to taste |
Directions:
1. Preheat oven 325 degrees.
2. Cook rice packets according to packet directions.
3. Rinse black beans under cold water.
4. If canned corn is used rinse, if frozen corn is used no need to rinse.
5. When rice is cooked combine rice, beans and corn and stir
6. Stir in chilli powder, ground cumin, salt and olive oil.
7. Pour mixture into 13x9 baking dish,
8. Spread cheese over top of the rice.
9. Bake for 15 minutes or until ingredients are heated thoroughtly and cheese is melted.
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