So naturally, I decided that I needed to figure out how to make it myself, instead of buying this meal in a one-time use, "disposable" plastic dish. I believe that I have figured it out. It's not exactly identical, but it has the same sort of delicious flavor. The recipe follows:
Becca's Santa Fe Beans and Rice
2.5-3 cups water (depending on the type of rice you're using)
1 cup tomato sauce
1 packet taco spices* (enough for one pound of meat)
1-2 dashes cayenne pepper
2 cups uncooked rice
1 16 oz can red beans, drained**
1 small zucchini, diced into small pieces
8 oz frozen corn kernels
1 cup reduced-fat sour cream***
1 tablespoon skim milk
grated Monterrey jack cheese
Combine water, tomato sauce, taco spices, and cayenne pepper in large saucepan. Heat to boiling. Add rice, beans, zucchini, and corn. Bring to a boil, then lower temperature and simmer until rice is cooked and liquid is gone.
When rice is almost done, combine sour cream and milk in microwave-safe bowl. Heat in microwave until warm and mixture is runny.
To serve: Scoop some beans and rice onto a plate or into a bowl. Top generously with sour cream sauce. Sprinkle grated cheese on top. Microwave until cheese is melted, if desired.
Other serving suggestions: This would be really good on a bed of lettuce, like a taco salad. Also, I think it would be fun to eat with tortilla chips.
* I used a commercial packet of taco spices, but you can get the same flavor for a lot less money by combining 2 teaspoons instant minced onion, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon cornstarch, 1/2 teaspoon crushed dried red pepper, 1/2 teaspoon instant minced garlic, 1/4 teaspoon dried oregano, and 1/2 teaspoon ground cumin ("Taco Seasoning Mix" recipe from More House Specialties by Deanna House).
** You can prepare your own red beans ahead of time -- you want to have about 3 cups of beans for this recipe.
*** You can use real sour cream or even fat-free sour cream, except for the fact that fat-free sour cream is completely disgusting.