This recipe freezes well. Let cool before transferring to freezer-safe containers. Don't fill to the top, as the food will expand when it freezes. Freeze in single portion containers (this is the brand I use) for easy last-minute lunches, or freeze all at once in a large container. Rice and beans thaw best in the fridge, but in a pinch it can be thawed in the microwave or on the stove. Just be warned that the texture may degrade if thawed this way.