Mexican Rice and Beans

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional *Vegetarian *Vegan
Makes 6–8 servings
Prep. Time: 10 minutes Cooking Time: 2–3 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
15-oz. can black beans, rinsed and drained
10-oz. pkg. frozen whole-kernel corn
16-oz. jar thick and chunky mild or medium salsa *make sure yours is gluten-free to keep this recipe gluten-free
1½ cups vegetable, tomato cocktail, or tomato juice
½ tsp. dried cumin
½ tsp. dried oregano
½ tsp. salt
¼ tsp. black pepper
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    MEXICAN RICE AND BEANS
    Makes 6–8 servings
    Cooking Time: 2–3 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking:
    1 cup raw long-grain brown rice
    ¾ cup shredded cheddar cheese *sub for vegan

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into crock and stir in long-grain brown rice.
  4. Cover. Cook on High 2–3 hours, until rice, is tender, stirring once halfway through.
  5. Scatter cheese over rice and beans.
  6. Allow standing, uncovered, until cheese melts.

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