This is a great side dish for taco night. Use your favorite beans (I used pinto) and either white rice or brown rice.
CHEESY BEANS AND RICE
adapted from Allrecipes.com
2 cups cooked rice
1 (16 oz) can beans (kidney, black, or pinto), rinsed and drained
1/2 cup chopped onion
2 tsp. vegetable oil
1 (14.5 oz) can diced tomatoes with green chilies, undrained
1/4 cup water
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
2 cups shredded cheddar or Mexican cheese blend
Heat oil in skillet over medium heat. Saute onions until tender. Add tomatoes, water, chili powder, cumin, and salt. Bring to a boil; reduce heat and simmer for 10 minutes.
In a large bowl, combine rice and beans. Stir in tomato mixture. Spread half into 2 qt. casserole dish; sprinkle with 1 cup cheese. Repeat.
Cover and bake at 350 degrees for 30 minutes.
6 comments:
Okay, what do you do with the other half??
She layers it. Says repeat.
Can you use yellow rice?
I’m not her, but I think yellow rice would be great in this dish!
I’m about to use Spanish Style rice (Uncle Ben’s, with tomatoes and peppers, (1.1 cup) and a cup of white rice mixed together. I think it will be delicious!
This would be a delicious filling for enchiladas 😉
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