southwestern cheesey beans and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1c - rice (I prefer basmati)1 can - of black beans1c - chunky salsa2Tbsp - Siracha hot sauce1c - shredded cheddar cheese2c - water**2 cubes - boullion (chicken or beef)**** 2 cups of chicken/beef broth can be substituted to lower the sodium.
In a non-stick medium pot, put 2 cups of water, boullion, siracha, and salsa over high heat.
While that is heating, rinse the beans thoroughly (until the water runs clear off of them).
Add the beans to the pot.
Stir gently to mix and bring to a high boil.
Add the rice and stir for 15-20 seconds to make sure the rice isn't stuck together.
Cover the pot, turn OFF the heat, but leave it on the still hot burner.
DO NOT TOUCH FOR 30 MINUTES. It will not burn, stick or otherwise be ruined. DO NOT lift the lid or stir. After 30 minutes, stir gently with a wooden spoon to fluff the rice, sprinkle the cheese on top and cover for another 3-5 minutes. Makes 4-6 servings as a side dish.
While that is heating, rinse the beans thoroughly (until the water runs clear off of them).
Add the beans to the pot.
Stir gently to mix and bring to a high boil.
Add the rice and stir for 15-20 seconds to make sure the rice isn't stuck together.
Cover the pot, turn OFF the heat, but leave it on the still hot burner.
DO NOT TOUCH FOR 30 MINUTES. It will not burn, stick or otherwise be ruined. DO NOT lift the lid or stir. After 30 minutes, stir gently with a wooden spoon to fluff the rice, sprinkle the cheese on top and cover for another 3-5 minutes. Makes 4-6 servings as a side dish.
Nutritional Info Amount Per Serving
- Calories: 309.9
- Total Fat: 10.2 g
- Cholesterol: 29.9 mg
- Sodium: 1,925.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 7.3 g
- Protein: 18.3 g
Member Reviews