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Categories:
rice brown rice water chili powder ground cumin paprika black pepper ground coriander garlic powder red pepper salt oregano cayenne pepper black beans pinto beans frozen sweet corn salsa cumin salt cinnamon garlic oregano red onion Cheddar cheese cheese
Viewed: 37 - Published at: 6 years agoIngredients
- Seasoned Rice
- 1 cup uncooked brown rice
- 4 cups water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 tablespoon ground coriander
- 1/2 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 tablespoon salt
- 1/2 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, to taste)
- Bean Mixture
- 4 (15 ounce) cans black beans
- 2 (15 1/2 ounce) cans pinto beans
- 4 cups frozen sweet corn
- 1 (10 ounce) jar salsa
- 1 teaspoon cumin
- salt
- 1 tablespoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 red onion, minced
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 2 limes, juice of
Method
- Combine rice, water and seasonings in a saucepan, and bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
- Remove from heat, and cool.
- Place black beans and pinto beans into a colander or strainer, and rinse.
- Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
- Mix in rice and cheese.
- Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
- Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.
