Easy Spanish Rice and Beans

  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 min
  • Servings: 6
Rated 3.8/5 based on 5 customer reviews

Ingredients (6)

  • 4 cups prepared brown rice
  • 1 can (15 oz.) pinto beans or chili beans, drained
  • 1 can (11 oz.) yellow whole kernel sweet corn drained
  • ¼ cup sliced green onions
  • ½ cup shredded cheddar cheese (optional)

Steps (2)

  • Step 1
    In a 2-quart casserole dish, stir together rice, beans, corn, onions and dressing. Cover and microwave on HIGH for 7 minutes or until hot. Sprinkle with cheese, if desired.
  • Step 2
    Note: Can also use black beans and white shoepeg corn.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(5)

Write a review
Rated 3 out of 5 by from Rice & Beans It is good but I don't care for the beans in my rice.
Date published: 2014-06-01
Rated 4 out of 5 by from Tex Mex This recipe is great when you need a side dish in a hurry. I didn't think it had an authentic Mexican taste, but the mixture of flavors were good.
Date published: 2014-05-12
Rated 3 out of 5 by from Not my Fave This is an OK recipe. I think the flavors are completely great, but you can always add some more spice.
Date published: 2013-11-29
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