Corn, Black Beans & Tomato Fried Rice

HFP_BlackBean_Corn_Tomato_FriedRice

Corn, Black Beans & Tomato Fried Rice

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 5 cups extra virgin olive oil
  • 25 cups corn; canned – drained or frozen, defrosted
  • 25 cups canned black beans, drained, rinsed
  • 25 cups canned, diced tomatoes (plain or with spices)
  • 50 cups cooked brown rice
  • Optional: dried oregano and/or basil; salt and pepper
Heat the olive oil on medium (4 to 5 on the dial) in a frying pan.

Add any herbs and stir to coat with the oil. Stir in the corn; season with salt and pepper. Cook 3 to 5 minutes.

Add the black beans and cook 4 to 5 minutes longer. Stir in the tomatoes and heat 3 to 5 minutes.

Stir in the cooked rice, stir to combine and heat through.


Calories per serving: 580
50 servings
Serving size: approximately 2 ½ cups