I love it when a recipe comes together and my whole family loves it.  Sante Fe Beans and Rice – remember that Lean Cuisine or Weight Watchers frozen entrée.  I loved it.  Below is my take on it with a few more veggies and no preservatives.  It tastes great on its own, with grilled chicken, as a burrito or served as a nacho topping  Enjoy!

Santa Fe Beans and Rice

2 Packages Minute Rice Multi grain medley, cooked as directed on package
½ can black beans, drained and rinsed
½ can pinto bean, drained and rinsed*
1.5 cups of frozen corn
1 10 ounce can of Ro-tel tomatoes (I use the original)
1 cup of salsa
1 cup sour cream
1 small red onion or shallot, finely chopped
1 2.25 ounce can of sliced black olives, drained**
1 small zucchini, shredded and dried (somewhat on a paper towel)
½ of a medium sized jalapeno – finely diced – more if you want more heat
1 package taco seasoning – or 3 Tablespoons (I use McCormick’s in a large container)
2 cups shredded cheddar cheese (1 cup to mix and 1 cup for the top)
S & P to taste
Makes a large 9 x 13 pan
Oven 350
In a large bowl mix all the ingredients together and place in 9 x 13 pan sprayed lightly with cooking spray.  Top with the remaining 1 cup of cheese and several of the olives on the top, unchopped.
Mix all ingredients together
Bake 25 to 35 minutes until bubbly
Makes about eight 1-cup to 1.5 cup servings
I serve with chopped tomatoes, avocado and cilantro
*If you just want to use 1 can of drained and rinsed black beans – that’s fine
**Olives – I just take about a quarter of the can and rough chop them to mix in.  Then I use about 10 or 15 on top of the rice mixture and cheese.  The rest I throw away.  You can use more if you all really love olives.
This recipe can be easily doubled and makes great leftovers!



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