Black & Pink Beans with Rice

• 2 cups instant brown rice
• One 8-ounce can tomato sauce
• 1 cup prepared salsa
• 1 tablespoon onion flakes
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• One 11-ounce can black beans, rinsed and drained
• One 11-ounce can pink beans, rinsed and drained
• One 11-ounce can corn, drained
• Salt and freshly ground black pepper to taste

1. In a large saucepan, combine all the ingredients except for the salt and pepper, and set the pan over medium-high heat.
2. Bring to a simmer, reduce the heat to low, cover, and simmer until the rice is tender and the liquid absorbed, about 10 minutes.
3. Fluff with a fork, season with salt and pepper, and serve.
4. Bank a batch: Double the recipe and store the extra in a sealable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer.
5. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW.
6. Reheat in the microwave for a few minutes on HIGH.
7. Morph it:Make a double batch and morph the extra into a flavorful filling for burritos and enchiladas.
8. Store for up to 3 days in the refrigerator.
9. Have it your wa:y Substitute any bean variety for the black and pink beans; white, red, kidney, and chickpeas all work great.
10. You may also substitute fresh or frozen corn kernels (no need to thaw the corn first).

instant brown rice, tomato sauce, salsa, onion flakes, ground cumin, oregano, thyme, garlic, cayenne, black beans, pink beans, corn, salt

Taken from www.cookstr.com/recipes/black-amp-pink-beans-with-rice (may not work)