The beans and rice was delicious! And it made a ton – we had enough for dinner, lunch the next day and dinner tonight.
Even better : Dean actually ate it! I figured he would turn his nose up at it and not eat any.
Next time I’ll be freezing some so that we don’t eat it three days in a row. (In my husbands words: “Would eat again. But not for a while. Three days is too much.” And I agree!)
1 c uncooked rice
2 Tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1/2 tsp ground cumin
3 Tbs tomato paste
3 cans (15oz each) pinto beans, drained and rinsed
1 1/2 c water
1 bag (10oz) frozen corn kernels
6 scallions, thinly sliced
2c shredded cheese
tortillas if desired as wraps
2. Heat oil over medium heat. Add garlic, onion and cumin. Cook, stirring, occassionally until golden. (~10-12 minutes) Add tomato paste and cook, stirring, 1 minute.
3. Add beans and 1 1/2c water, bring to a boil. Reduce to medium heat and simmer, stirring ocassionally, until thickened (~10-12 minutes, again) Add corn; cook to heat through, about 2-3 minutes. Remove from heat, stir in scallions.
4. Serve on rice. Top with 1/4c cheese. Add sour cream and salsa if desired.
Freezes well – you can put into single serve bowls with rice for lunches at work or even wrap in a tortilla and freeze for a meal on the move.