This is a recipe re-creation of the Santa Fe Style Rice and Beans frozen dinners. My favorite brand is the Smart Ones. Not that I make a habit of eating frozen dinners. Once every year or so I am tempted to eat one. Not a random one. Only this one. The best TV dinner ever known to man. Ever. Their insanely good! But don’t go out and buy one now. Make this.
It is made of spicy rice and red beans in a creamy sour cream sauce with green chiles and cheese melted over the top. So simple, but indescribably delicious. This is a very close rendition, if not a better one. It’s super creamy, with a nice, subtle bite from the green chiles and spices. I loaded it with just the perfect ratio of crispy, sweet, white corn niblets, diced, vine-ripened tomatoes, and soft, earthy red beans. It did its intended job of satisfying my craving. And the best part is the leftovers. Something you don’t get with frozen meals.
Santa Fe Style Rice and Beans
3 cups cooked long-grain brown or white rice
1 and 1/2 cups canned small red beans, drained and rinsed
1 can(4 oz.) of chopped green chiles with juices
3/4 cup corn
3/4 cup diced tomatoes
1/2 cup diced onion
1 and 1/2 cups sour cream
1/2 cup whole milk
1 teaspoon Chile powder
1 teaspoon Oregano
1/4 teaspoon Cayenne
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1 and 1/2 cups shredded sharp white cheddar
1. Preheat oven to 400 degrees.
2. In a large bowl mix together the rice, beans, chiles, corn, tomatoes and onion.
3. In a separate medium-size bowl whisk together the sour cream, milk,
Chile powder, oregano, cayenne, salt and pepper.
4. Spray or butter an 8×8 baking/casserole dish. Add the rice mixture. Pour the sourcream sauce over the top. Sprinkle evenly with cheese.
5. Bake for 30 minutes until top is lightly browned and middle is bubbly.
6. Let sit for five minutes before serving.