Necessity is the mother of invention, so they say. Necessity created this recipe.
Running on about four hours of sleep and failing to get to the grocery store before the kids got off of their buses, I scrambled for what to feed our family before we had to rush out for haircuts and a Scout meeting. I nosed through cupboards and our make-shift pantry in the basement and came up with this easy, flexible recipe.
Using a Spanish-style yellow rice mix, I added enough protein and vegetables to make it a meal. And my kids, ages five to fifteen, loved it!
Yellow Rice with Black Beans and Corn
Yellow rice mix, enough for 12 servings
15-oz. can of black beans, drained
12-oz. frozen corn
Shredded cheddar cheese
Prepare rice according to package directions. Stir in beans and corn. Cook on low 10 minutes or until corn and beans are heated through. Serve with shredded cheddar cheese sprinkled on top.
Optional: Add a small can of jalapeños, drained. Also, serve with sour cream and/or tortilla chips. If it’s not Friday, you could add 2 cups cubed, cooked chicken with the beans and corn.
Copyright 2018 Carolyn Astfalk