Friday, August 2, 2013

Santa Fe Rice and Beans

I know of at least three versions of this dish in the frozen food section of my grocery store. I love them all and have bought them all. I have also seen a lot of recipes and even tried one or two. Below is an easy microwave recipe I developed. It is a great meatless meal for lunch or dinner. I love the creamy, cheesy topping. It is packed with great southwest flavors including green chilies. It is quick and can be frozen for future lunches. If you are feeding a family you can always put it in a large casserole and bake in the oven until hot and bubbly. This recipe does have a kick. The homemade Spicy Taco Seasoning has red pepper flakes to give it some heat. If you are not a spicy food fan you can substitute a store bought taco seasoning. But please try the Spicy Taco Seasoning with a pound of ground beef. It is delicious and not too spicy. I am working on a Taco Lettuce Wrap recipe to be shared later. In the mean time, I hope you will give this recipe a try.

Santa Fe Rice and Beans
Serves 6


1 cup white rice, uncooked
1 recipe Spicy Taco Seasoning Mix, recipe below
2 cup water
3/4 cup can black beans, drained and rinsed
3/4 cup can light kidney beans, drained and rinsed
1 cup can no sodium added corn, drained
1 (4 oz) can chopped green chilies, divided
1 (10 oz) can Rotel tomatoes with green chilies, original
1/2 cup light sour cream
1-1/2 cups 2% sharp cheddar cheese, shredded


In 1-1/2 quart casserole or larger combine rice, water and taco seasoning. Stir to combine. Place two paper towels between lid and casserole. Microwave on High for 5 minutes. Reduce power to 50% and microwave for 15 minutes.

Add half of the green chilies to sour cream stir to combine and set aside. Add remaining green chilies and ingredients thru Rotel tomatoes to the hot cooked rice and taco seasoning mixture. Stir to combine.

Divide into 6 portions top each portion with a sixth of sour cream mixture and 1/4 cup of cheddar cheese. Heat in microwave until cheese has melted, about 1-1/2 to 2 minutes on high. Or store in refrigerator for a quick meal. This recipe can also be frozen it reheats well.

Spicy Taco Seasoning Mix
Adapted from: Gifts in a Bag Rubs & Seasonings
Makes approx. 2 Tbsp


2 tsp. minced onion
1 tsp kosher salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp red pepper flakes, crushed
1/2 tsp minced garlic
1/4 tsp dried Mexican oregano, crushed
1/2 tsp. ground cumin


Combine all ingredients and stir until well blended. Store in an air-tight container until ready to use.

To prepare taco meat:

In a medium skillet, brown 1 pound lean ground beef or turkey over medium-high heat. Add 1/2 cup water and Spicy Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally until water is absorbed and meat mixture has thickened. Use for tacos, taco salads, burritos, enchiladas or nachos.

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party


  1. The creamy, cheesy topping looks right up my alley. I'd probably sneak extra off the top. Great idea to portion & freeze for lunch.

    Thanks for linking this week, Denise.

  2. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. Love this, love this! I also love the frozen Santa Fe Style Rice and Beans! Totally going to make this!

    It's Always Ruetten

  4. This looks fabulous. I bet this goes over well at parties.


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