Black Beans & Brown Rice

by angelaskitchen on September 11, 2009

This is from the gluten and dairy free September 2009 freezer menu.  Enjoy!

Black Beans & Brown Rice
Recipe type: gluten free, dairy free, gfcf, legumes & grains
Serves: 8
  • 2 cups brown rice, uncooked
  • 60 ounces canned black beans (4 14.5 oz cans – drain and rinse 2 cans, but keep the liquid from the other 2 cans)
  • ½ cup diced onion
  • 6 cloves minced garlic
  • 1 bunches chopped cilantro
  • 1 cup gluten free salsa
  • 1 cup dairy free “cheese” sauce of choice, warmed enough to pour
  1. Steam or cook brown rice according to package directions.
  2. Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 2 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce on top.
  3. Cover with foil and freeze.
  4. To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post:

  • Creative Commons License
    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
    Based on a work at
    Permissions beyond the scope of this license may be available at