- 2 cups instant brown rice
- One 8-ounce can tomato sauce
- 1 cup prepared salsa
- 1 tablespoon onion flakes
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- One 11-ounce can black beans, rinsed and drained
- One 11-ounce can pink beans, rinsed and drained
- One 11-ounce can corn, drained
- Salt and freshly ground black pepper to taste
- In a large saucepan, combine all the ingredients except for the salt and pepper, and set the pan over medium-high heat. Bring to a simmer, reduce the heat to low, cover, and simmer until the rice is tender and the liquid absorbed, about 10 minutes. Fluff with a fork, season with salt and pepper, and serve.
- Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.
- Morph it:Make a double batch and morph the extra into a flavorful filling for burritos and enchiladas. Store for up to 3 days in the refrigerator.
- Have it your wa:y Substitute any bean variety for the black and pink beans; white, red, kidney, and chickpeas all work great. You may also substitute fresh or frozen corn kernels (no need to thaw the corn first).