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Monday, March 21, 2011

Santa Fe Rice and Beans

I absolutely love this meal. It is so easy and versatile. It's also a crowd pleaser, so I like to make it to take to our church potlucks on Sundays.  This weekend was crazy so we didn't stay for potluck but I made it anyway for us to have at home.  And of course I forgot to take pictures til the end so all I have is the one.



This is without the cheese since I plan on serving it cold, I will add the cheese later

First start your rice cooking. Then open and drain all the cans except for the Rotel.  After that, get out a big mixing bowl and start dumping in cans, sounds easy huh? My 8 year old loves to help with the dumping part. 

If I'm putting meat in it, I will cut it up and put it in at this point.  We grilled this weekend, so I had my husband grill a few extra chicken breast, and I put those in for my meat. 

Then in goes the rice and cheese, stir to combine.  If you are heating it put it in a 9x13 pan or a large casserole dish.  Bake for 20 min at 325 degrees.

It's also good served cold, so you could make it in advance.  All you have to do it pull it out of the refridgerator when you're ready to serve.  The only thing I like to do differently if I serve it cold is just don't add the cheese till I'm ready to serve or it will melt some with the rice since it is still warm when I first mix it. 

This is very good served with tortilla chips, over a green salad, or with flour tortilla shells.  I've also doubled the rice before and just served it alone, like I said it's very versatile. 


Printable Recipes:

Recipe without picture


Recipe with picture


Sante Fe Rice and Beans

2 cans of pinto beans, drained
2 cans of black beans, drained
1 can Mexicorn, drained (or use a can of regular corn and add chopped bell peppers)
1 can Rotel, not drained
1 small can of sliced olives, drained (optional)
2 cups cheese
1 cup brown rice, cooked
salt and pepper to taste
This can be prepared with or without meat. I like to add part of a rotisserie chicken, or a pound of pork chops cooked and cut into bite size pieces.




Prepare meat and rice.  In a large bowl mix olives, beans, corn, salt and pepper, Rotel, and meat.  Add in rice, and if heating add in cheese as well.  If serving chilled, add cheese when ready to serve.  Combine well.  Either leave it a cold dish, or bake it in the oven for 20 min at 325 degrees.  I serve this with tortilla scoop chips, or also good in a flour tortilla or over a salad with some salsa or ranch as dressings.

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