Corns, Beans and Rice

I still have many boxes of brown rice to eat and still have a few recipes up my sleeve to try. Here is one more I pulled out of my pocket by mixing ingredients I have on hand. My husband so enjoyed this dish that he ate it as his main meal rather than a side dish as originally intended.

Ingredients:

• 1 cup frozen sweet corn kernels cooked
• 3 cups cooked brown rice
• 2 cans pinto beans, drained and rinsed
• 1 green or red pepper diced

Dressing:

• 3-4 TBSP olive oil
• Juice of 1 lime or 2 TBSP bottled lime juice
• 1 TBSP ground cumin
• 1 TBSP  ground garlic
• 1 TBSP onion powder
• 3 TBSP cilantro
• kosher salt and ground black pepper to taste

Directions:
In a small bowl, whisk together the olive oil, lime juice, cumin, garlic, onion powder, and salt/pepper. In a large bowl, mix the rice, corn, peppers and beans. Fold in the dressings with the rice and vegetables.

Mexican Brown Rice

Needed something a little extra to go with the enchiladas I am making for supper tonight, I found this recipe online at Allrecipes.com and modified it slightly to fit my family's tastes. If concerned about the processed taco seasoning in a package like I am, you can make your own. I will submit my recipe as soon as I can.
 
Ingredients:

• 4 cups uncooked instant brown rice
• 3 cups water
• 1 (1 ounce) package taco seasoning mix
• 1 (15.25 ounce) can kidney beans unsalted, drained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes or a can of Rotel, drained
• salt and pepper to taste
• 1/2 cup shredded lettuce

Directions

1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer according to directions on package. Remove from heat and let stand for 15 minutes.
2. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes (or can of Rotel), salt, pepper and lettuce.
3. Cook over medium heat until heated through.