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Cuban Black Beans and Rice with Sweet Corn Recipe

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This recipe for Cuban Black Beans and Rice with Sweet Corn, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Hoggan

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup quick-cooking brown rice, yielding 2 cups cooked rice
15 oz. canned black beans, drained
1 tsp. ground cumin
1/2 tsp. garlic powder
15 oz. canned corn kernels, drained
16 oz. chunky salsa, (look for one without added sugar)
1/2 lime, juice only, about 1 Tbsp.
4 whole wheat, flour or corn tortillas (optional)
1 cup shredded Cheddar cheese (optional)

Directions:
Directions:
Cook the brown rice according to the package directions. (Meanwhile, start the squash or zucchini, if you are serving it.)

In a medium saucepan over medium heat, combine the beans, cumin, garlic powder, corn, salsa, lime juice, and the cooked rice. Stir it to combine, and heat it through.

Remove the rice mixture from the heat and serve the mixture on its own or wrapped in heated tortillas, and sprinkled with Cheddar cheese, if desired. (You refrigerate the beans and rice for up to 3 days before serving, if desired, or freeze it for up to 3 months.)

Personal Notes:
Personal Notes:
I usually double this recipe and use it in lunches the next day. You can eat this by itself, wrapped in a tortilla or make it into nachos.

 

 

 

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