Sunday, November 28, 2010

Santa Fe Rice and Beans...

I cooked a whole pkg(2 pounds I think) of brown rice to use over the long weekend. Part of it went for my Broccoli Spinach Rice Casserole and the rest was meant for something greater.

Santa Fe Rice and Beans

1 large onion, chopped
1 bell pepper, chopped
1-2 jalepeno peppers, chopped very fine
1-2 carrots, chopped
1-2 celery stalks, chopped

Cook these in a little olive oil, broth, or water until tender.

3 cups frozen corn kernels
2 cans black beans, rinsed well and drained
1 can diced tomatoes
1 tablespoon broth paste
taco seasoning, mix of cumin, chili powder, garlic powder and oregano to taste
1 can of water
1 teaspoon salt
3-5 cups brown rice, cooked(leftover)

Add these things to pot, simmer about 30-40 minutes or so over low heat. Serve over crushed tortilla chips, grated cheese, and topped with sour cream. YUM!!!


  1. There's a lean cuisine by this exact name, and it's one of my favorites. This looks fantastic, and I can't wait to whip up a batch!

    1. That's what I was going for actually! My husband loves that stuff but its healthier to make your own, and cheaper! I leave out the corn these days. Its a pretty easy recipe to duplicate a number of ways too.


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