Tuesday Recipe

I decided to make the Mexican Rice and Beans for dinner since I had both sets of our parents coming tonight. It was so good, fast, and easy. This meal is always a crowd pleaser! I used a medium heat chunky salsa but you can easily tailor this meal for your specific tastes. I love corn bread as a side for this dish, although we had a cabbage salad tonight and it was delicious together.

Here it is:

Mexican Rice and Beans

2+ cups beans ( Kidney and Black beans)
1 1/2 cups corn (frozen)
1 jar of salsa
2 1/2 cups V8 juice
1 cup uncooked brown rice
1/2 teaspoon cumin
1/2 teaspoon oregano
3/4 teaspoon salt
Shredded cheddar cheese for the top (after cooked)

In a 9x13 inch baking dish place all the ingredients together and stir until mixed.
Cover with foil and bake in a 375 degree oven for 1 1/2 hours or until rice is cooked. Sprinkle your shredded cheese over the top of cooked casserole and place back in oven until melted.

Perhaps next week I will make the no bake trash cookies, simply to make Katie smile!