3 Ingredient Series
Courtesy of Chef Mark Cleveland
2 ½ Cups Cooked Flavored Rice Medley
2 ½ Cups Red Bean Medley (I used a mix of kidney, pinto & red beans)
1 Cup Favorite Salsa (I used a fresh homemade colorful blend of peppers, onions, garlic & squash)
Use standard or pouch bags. Load the beans into the pouch bag & top w/ most of the salsa, then the rice. Use the remaining salsa to garnish the tops. In the standard bag, load the rice & beans side by side & top w/ the salsa. Seal the bags.