Black Beans and Rice

2 cans black beans, drained

20 ounces frozen corn

2 cups long grain rice, uncooked

32 ounces salsa (choose your heat--mild, medium, or hot)

3 cups tomato juice

1/2 teaspoon cumin

1/2 teaspoon oregano

2 cups cheddar cheese, shredded

In a large bowl, combine all ingredients (except cheese).  Pour into two casserole dishes; bake covered at 375 degrees for 1 hour.  Remove from oven.  Cool; wrap, label and freeze.  Divide grated cheese into two small freezer bags and attach to Blace Beans and Rice in the freezer.

To serve: Thaw.  Sprinkle grated cheese over beans and rice; reheat at 350 degrees for 15 - 20 minutes until cheese is melted and beans and rice are heated through.

Serves 8.

Taken from: Frozen Assets by Deborah Taylor-Hough (Champion Press, 1999)