I am planning to make this tomorrow -- sorry I don't recall who posted this way back, but a big thanks. A definite favorite.
Instead of halving the recipe, I was thinking of making the whole thing, and then freezing the rest. My question..... I was thinking of freezing the mixture of black beans, tomatoes, onions, spices (and not the rice) --- so I wouldn't follow the recipe directly. I would take out some of the veggies/beans for freezing and then add the rice to the pan for the part I am having tomorrow.
Do you think the beans/veggies would freeze ok? And, would it be better to freeze it without the rice? I am thinking the rice would get soggy. I would just add some rice to the leftovers.
MEXICAN BLACK BEANS 'N' RICE
Recipe By :Cooking Light Cookbook 1991
Serving Size : 1 Preparation Time :0:15
Categories : Beans Low Fat
Amount Measure Ingredient -- Preparation Method
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2 Teaspoons Olive Oil
1 Cup Onion -- Chopped
1/2 Cup Green Pepper -- Chopped
2 Cups Long-grain rice* -- Cooked
1/4 Teaspoon Red Pepper -- Ground
1/2 Teaspoon Cumin -- Ground
1 Can Black Beans (15 oz) -- Rinsed/Drained
3/4 Cup Tomato -- Chopped
1/4 Teaspoon Chili Powder
Salt and Pepper to taste
Heat olive oil in a large nonstick skillet (or black iron skillet) over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in rice and next 3 ingredients; saute 3 minutes. Add beans and chopped tomato, saute 3 minutes or until thoroughly heated. 125 Cal/1/2 Cup
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NOTES : *For 2 cups cooked rice use: 2/3 cups rice and 1 1/8 cup water.