Kris' Mexican Black Beans and Rice

Course : Beans
Serves: 12
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2 cups brown rice -- raw
4 cups water
2 cans black beans
1 can green chiles -- diced (small can)
1/2 cup sliced black olives
1/2 package taco seasoning mix
1 dash garlic powder
1 dash cumin
1 cup salsa
1 cup grated cheddar cheese -- (or jack)
1 dash chili powder

Preparation / Directions:

Cook brown rice in water for 40 minutes. (Bring to boil over high heat, cover, simmer on low.) To cooked rice add 2 cans drained and rinsed black beans, diced chilies, olives, garlic powder, cumin, and salsa. Blend and turn into casserole dish sprayed with Pam. Add grated cheese to top and sprinkle with chili powder or paprika. Cover and bake at 350 degrees for 15-20 minutes. This recipe is my own creation. It's delicious as a burrito filling, or served with a dollop of light sour cream and corn chips. Reheats very well. Makes a lot, is healthy, and low-fa


Nutritional Information:

281 Calories (kcal); 5g Total Fat; (16% calories from fat); 12g Protein; 47g Carbohydrate; 10mg Cholesterol; 304mg Sodium

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