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Black Beans & Brown Rice

September 11, 2009 by angelaskitchen 1 Comment

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

Black Beans & Brown Rice

adapted by Angela Litzinger at test.angelaskitchen.com from adapted from Jessie @ vanderbiltwife.blogspot.com
Print Recipe Pin Recipe
Course dairy free, gfcf, gluten free, grains, legumes &amp
Servings 8

Ingredients
  

  • 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
  • 1/2 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

Instructions
 

  • Steam or cook brown rice according to package directions.
  • 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.
  • Cover with foil and freeze.
  • To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

 

Filed Under: Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, Grains & Legumes, Recipe

Previous Post: « Carole’s Chili for the Slow Cooker with freezer instructions
Next Post: Silver Dollar Pear Pancakes, Gluten Free Dairy Free »

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  1. Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009 says:
    December 18, 2012 at 12:20 pm
    [...] Black Beans & Brown Rice (make a double batch) [...]
    Reply

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