April 10, 2010

SANTA FE STYLE RICE AND BEANS


2 cups Mexican rice
1 (15 ounce) can black beans, drained & rinsed
1 (11 ounce) can Mexican-style corn, drained
1/2 cup chopped onions
2 cups of shredded Mexican cheese
1 teaspoon oil
1 (5 ounce) can of chopped green chilies
1/2 cup chopped onions
1 to 2 tablespoon chopped jalapenos
1 cup sour cream

Preheat oven to 350. Grease an 8x8-inch baking pan.

In a bowl, combine cooked Mexican rice, black beans (rinsed and drained), corn (drained)and onion. Put into baking dish.

Bake for about 15 to 20 minutes.

WHILE DISH IS BAKING, MAKE SAUCE:
In a sauce pan, saute onion and jalapenos in oil until onions are soft.

Add green chilies and sour cream. Cook until smooth.

Remove baking dish from oven and pour sauce over casserole and top with cheese.

Bake about 5 to 10 minutes longer until cheese is melted.



Servings: 4-6
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