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
salsa and sour cream
tortillas if desired as wraps
1. Cook rice and set aside
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.