"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Southwestern Rice and Beans Recipe

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This recipe for Southwestern Rice and Beans, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Arnette
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown rice (dry)
1/2 cube Knorr Vegetarian Bouillon, minced
2 1/2 cups water

1 can black beans, drained
2 cups frozen corn
1/2 small red onion, minced (about 1/2 cup)

1/4 cups lime juice
1/8 cup balsamic vinegar
1 1/4 tsp. chili powder (or to taste)

1/4 cup or more chopped fresh cilantro

Directions:
Directions:
Cook rice in the bouillon and water; cool. In a small bowl, combine the lime juice, vinegar, and chili powder. Mix together all ingredients (except cilantro) in a large bowl and chill for at least one hour; overnight is better. Garnish with cilantro before serving.

 

 

 

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