Let me start off by saying that I wasn’t going to blog this recipe. I started with a boxed item and really just threw some other stuff in to spruce it up – it feels like cheating! But my sister, who is probably the only family member to read this blog, insisted that I blog it after she tasted it. As she says, it’s a quick, easy side dish and folks are often on the hunt for such a thing, right?
When I was adding the corn and black beans to the cooked rice, I was really just tossing in what I had leftover from the Mexican Egg Rolls I’d already made, so the amounts below are approximate. Giving or taking a little won’t negatively impact the flavor of the dish – just eyeball it and customize it to what you like. This is really more of a guideline (I’m hearing Barbosa from Pirate of the Caribbean in my head – anyone else?) than a real recipe.
1 family-sized box of Goya arroz amarillo, cooked according to package directions (note: this makes something like 9 cups of rice – it makes a TON! scale back as necessary, of course)
1 cup of no-salt-added corn
1 cup of well-rinsed and drained black beans
1 cup of sour cream
3/4 cup of shredded Mexican cheese (cheddar-jack or anything similar)
Combine hot, cooked yellow rice with corn, black beans and sour cream. Pour into a baking dish, top with shredded cheese and cover with foil to allow cheese to melt. Serve hot!