Ingredients are :
- 15 oz. can black beans, rinsed
- 11 oz. can mexican corn (corn w/ red and green bell peppers), drained and rinsed
- 1 pkg. Rice-A-Roni “Long Grain and Wild Rice” (vegan, as far as I can tell)
- 1 pkg. manicotti noodles
- 4 garlic cloves, minced
- 1/2 small onion, chopped
- cayenne pepper, garlic salt and lime juice, to taste
- 1 cup or so of jarred taco sauce
- green salsa, for garnish
- 1/2 bunch scallions (green onions), chopped, for garnish
- rice sour cream, for garnish
And the recipe is
Cook manicotti noodles in a large pot of salted, boiling
water until “al dente”. Meanwhile, cook Rice-A-Roni
according to package directions until done. Next, saute
garlic and onions in lightly oiled skillet over medium heat
until onions are transparent, about 3-4 minutes. Mix
in drained beans and corn with rice, season with cayenne
pepper, garlic salt and lime juice, and cook until warmed.
In a 9″x13″ baking dish, stuff manicotti noodles with cooked
rice/bean mixture using a spoon (similar to filling a penny
or dime roll) and lay side by side (you will probably have
extra bean mixture left over as a few of the noodles break).
Spoon taco sauce over stuffed noodles and bake at 350F for
35 minutes, or until thoroughly warmed. Garnish with green
salsa, scallions and rice sour cream and serve.
Note: A mixture of wild and white rice cooked with a variety
of favorite seasonings would suffice for the Rice-A-Roni;
it’s simply much faster to use a packaged rice mixture.
Loading ...