Red Beans & Rice

3 Ingredients, 3 Steps , Grilling Bag

3 Ingredient Series

Serves 4

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.

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COOKING INSTRUCTIONS: Microwave on high for 5 mins or roast in toaster or conventional oven for 20 to 25 mins. Let rest 2 mins before opening the bag. The microwave will make for more moist & tender tamales. Garnish w/ cilantro & pepitas.

NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. The flavors of beans, rice & salsa marry joyfully as they heat in the bag.

Red Beans & Rice

3 Ingredients, 3 Steps , Grilling Bag

Q&A

3 Ingredient Series

Courtesy of Chef Mark Cleveland

Serves 4

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)

BUY THIS RECIPE'S BAG