Pour saffron and brown rice together and measure to be exact on amount, cook on the stove top in large stockpot according to brown rice package directions. While this cooks, heat black beans in a saucepan on low (strain the "juice" from both cans, leaving only enough to keep the beans moist). Add about 1/4 to 1/2 of the salsa to the black beans. Allow to cook together on low. Also heat frozen corn (generally about 1 cup should do the trick). If water remains in the corn, drain. Stir the corn, black beans and about 1/3 of the cheese into the rice mixture. Sprinkle the rest of the cheese on top of the casserole and cover, allowing the cheese to melt. Serve hot with remaining salsa, sour cream, guacamole and tortilla chips. Enjoy!
This recipe can easily be made with regular sour cream, cheese and tortilla chips. I personally go with the lower-fat version, but it will be delicious either way.
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