Mexican - Spanish, Rice Dishes

MEXICAN RICE AND BEANS

  • 1 can (15oz) Black Beans, drained and rinsed
  • 1 (10oz) package Frozen Corn
  • 1 cup Uncooked White Rice
  • 1 (16oz) jar Thick and Chunky Mild Salsa
  • 1 1/2 cups Vegetable Juice Cocktail
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Oregano, dried
  • 1 cup Shredded Cheddar Cheese

    • 1. Heat oven to 375°. Grease a 9 inch square baking dish.

    2. In a medium bowl, combine all ingredients except cheese. Pour into prepared dish. Cover and bake 55-60 minutes, stirring once halfway through cooking time, until rice is tender.

    3. Remove casserole from oven, remove cover and sprinkle with cheese. Cover and let stand 2-3 minutes until cheese is melted.

    Serves 8

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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