Spanish Rice with Beans and Corn is a delicious, gluten free side dish that can be made ahead and frozen!
Spanish Rice with Beans and Corn is great as a side dish or as a burrito filling. It could even be a main meal. It is versatile too. Sometimes we omit the salsa, beans, corn or cheese, depending on what we are using it for but usually we add it all because it is so good that way. This is a good recipe to double while making it for a meal and freeze half; or freeze the leftovers. I love to have already made food in my freezer that I simply have to thaw and warm later. It can really save the day when things get busy.
To print the recipe for Spanish Rice with Beans and Corn click HERE.
¼ cup olive oil
1 ¾ cups rice
1 onion, chopped fine
3 cups chicken broth
1 Tbsp minced garlic
3/4 cup salsa
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
2 tsp cumin
1 cup shredded cheddar cheese
In a sauce pan, add the olive oil and heat to smoking.
Add rice. Turn heat to medium and cook while stirring, for about 5 minutes.
Add onions and garlic and cook another minute or so. Fry until the rice is brown and the onions softened.
Add broth and bring to a boil.
Turn heat to low and simmer for about 12-15 minutes, or until most of the liquid is absorbed in the rice and the rice is tender.
Add salsa, cumin, beans and corn and mix well.
Pour into greased 7×11 baking dish and sprinkle with cheese.
Bake at 350* for about 15 minutes or until cheese is melted and all is bubbly.
Do all steps except for baking.
Cover securely with plastic wrap and then foil.
Label and freeze.
To cook from frozen:
Thaw and bake uncovered at 350* for about 30 minutes or until heated through and bubbly.
Or cook from frozen; bake uncovered at 350* for about 1 hour or until heated through and bubbly.
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