southwestern cheesey beans and rice

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of southwestern cheesey beans and rice calories by ingredient


Quick and easy side dish Quick and easy side dish
Number of Servings: 4


    1c - rice (I prefer basmati)
    1 can - of black beans
    1c - chunky salsa
    2Tbsp - Siracha hot sauce
    1c - shredded cheddar cheese
    2c - water**
    2 cubes - boullion (chicken or beef)**

    ** 2 cups of chicken/beef broth can be substituted to lower the sodium.


Great with ribs. Add diced chicken, and guacamole in a tortilla for a great burrito filling.

But seriously, do NOT uncover the pot or stir after turning the heat off. If you do, the rice will burn and stick to the bottom.


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.

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