Recipe: Fiesta Rice

Great name for a dish, right? 🙂 I’m sure there are other dishes out there titled “Fiesta Rice”, but the name “didn’t-feel-like-making-what-was-on-my-menu-but-it’s-almost-5pm-and-these-are-the-ingredients-on-hand rice” just didn’t seem to work. 🙂 This is what I came up with for dinner last night at 4:30. We had to be out of the house by 6:15 to get to AWANA on time, and the kids were starting to get crazy. So, I threw some things together and it came out pretty good!

Fiesta Rice

1 cup brown rice

1 can kidney beans, drained

14 ounces (just slightly less than a jar) salsa – chunky, hot, whatever you like

1 cup frozen corn

1 tsp salt

1/2 tsp pepper

1 1/2 cups shredded cheese (any kind you like)

Cook the rice as directed on package. I had short-grain brown rice, so it cooked more quickly than the medium or long grains do. While that is cooking, place beans, salsa, corn, salt and pepper in 2 quart baking dish. Stir to combine. Add cooked rice. Sprinkle with cheese. Bake at 350 degrees for about 25 minutes or until starting to bubble at edges.

Ta-dah! A healthy and quick meal!


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