Santa Fe Rice & Beans

Santa Fe Rice & Beans

The cold continues!  This winter has just been crazy.  I know eventually Spring will soon come around, but wow, the cold has been brutal.  My children are off from school part of the week and I am hoping for wind chills to be above 20 degrees at least one of those days, so they can safely go out and play in the snow.  Of course being cooped up in the house leaves my children just bursting with energy, so the house has become sort of a zoo over the past few weeks.  They have been literally running around our house instead!  Oh, well! :)

If you are craving something with a little heat to warm you up in this cold, then I have a dinner idea for you!  These Santa Fe Rice & Beans are a one pot meal that your whole family will love.  With only 5 minutes of prep work, you will be ready to bake this delicious rice in the oven and have it on your dinner table in a half an hour.  This simple meal is just bursting with flavor.  Peppers, onions, tomatoes, green chilies, garlic, black beans, pinto beans, corn, salsa verde, fresh cilantro, a pinch of red pepper flakes and sharp cheddar cheese are mixed together with rice to bring you a creamy dish that is sure become a family favorite.  You can even top the rice and beans with a spoonful of cool sour cream for another wonderful layer of flavor.  I love to serve these Santa Fe Rice & Beans with fresh fruit for a satisfying, well balanced meal.  If you trying to make your family a few meatless meals during the week, give this recipe a try!  This is a tasty vegetarian meal that won’t have you missing the meat!

Santa Fe Rice & Beans


  • 2 Tbsp. Olive Oil
  • 1 cup fresh peppers, finely chopped (you can use a variety or just 1)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 oz.) can diced tomatoes and green chilies (such as Rotel)
  • 1 (15 oz.) can pinto beans, rinsed well
  • 1 (15 oz.) can black beans, rinsed well
  • 1 (15 oz.) can corn, drained
  • 2 1/2 cups water
  • 2 cups white rice, uncooked
  • 1/2 cup homemade or your favorite Salsa Verde
  • 2 Tbsp. freshly chopped cilantro
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. red pepper flakes
  • 1 cup grated Sharp Cheddar Cheese


  1. Preheat your oven to 350 degrees.
  2. In your Dutch Oven (if you don't have one, you can saute these in a pan and transfer to a covered baking dish to bake) heat the oil on medium heat and saute the peppers, onions and garlic until softened.
  3. Add all of the ingredients except for the cheddar cheese and mix well.
  4. Cover and bake for 30 to 35 minutes or until almost all of the liquid is absorbed (you still want the rice to be moist).
  5. Remove from the oven, immediately stir in the cheese well and cover to keep warm.
  6. Serve this warm with sour cream and additional cheese if desired.
  7. Serves 6.

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  1. Joy says

    I made this for dinner tonight using just black beans…yummy!! I added chicken breasts seasoned with with Mexican flavors and peppers and onions over a bed of spring greens. Can you say winner!! I have your pumpkin oatmeal in the oven now for the hubby to warm up in the morning. Soo glad I found your blog! Will you be sharing more freezer meal ideas? I would love to make some things for my son to take to back to campus. Thanks!

    • Shannon says

      Thanks Joy! I am so happy your family enjoyed this meal! Chicken would be delicious mixed in as well, I’ll have to try that the next time! :) I am working on another freezer meal series to be published here on the blog soon, so stay tuned! I hope you are having a great week!


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