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.

Anonymous said...

Can you use yellow rice?

Anonymous said...

I’m not her, but I think yellow rice would be great in this dish!

Anonymous said...

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!