Black Beans and Rice
Malia Russell, Homemaking 911
Recipes:
1
8
Servings
2
16
Servings
3
24
Servings
4
32
Servings
Ingredients:
Black Beans, Drained. (or use cooked dry
beans)
1 can
2 cans
3 cans
4 cans
Frozen Corn
10 oz
20 oz
30 oz
40 oz
Long Grain Rice, Uncooked (white/brown)
1 cup
2 cups
3 cups
4 cups
Salsa
16 oz
32 oz
48 oz
64 oz
Tomato Juice
1½ cups
3 cups
4½ cups
6 cups
Cumin
Oregano
¼ tsp
¼ tsp
½ tsp
½ tsp
¾ tsp
¾ tsp
1 tsp
1 tsp
Cheddar Cheese, Grated
1 cup
2 cups
3 cups
4 cups
Assembly Directions:
Cook rice according to the directions. In your freezer container or bag, combine all ingredients (except cheese).
Freezing Directions:
Cool, wrap, label, and freeze! Divide grated cheese into two small bags and attach to beans and rice in freezer.
Serving Directions:
Thaw. Pour into casserole dish. Bake at 375 for one hour. Remove from oven. Sprinkle cheese over beans and
rice. Heat for 15 minutes or until all the cheese is melted and food is heated through.
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