Wednesday, April 28, 2010

Cheesy Beans and Rice

This is a great side dish for taco night. Use your favorite beans (I used pinto) and either white rice or brown rice.

adapted from

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.


Anonymous said...

Okay, what do you do with the other half??

Anonymous said...

She layers it. Says repeat.