Cheesy Beans and Rice
Made with simple pantry staples, this recipe comes together effortlessly while delivering big flavor. Finish it off with your favorite toppings like creamy avocado, spicy jalapeños, cool sour cream, or fresh salsa for a dish that’s as customizable as it is delicious.
Equipment
- 1 colander
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 medium bowl
- 1 Large spoon
- 1 small skillet
- 1 8x8 baking pan
- Cooking Spray
- aluminum foil
Ingredients
- 2 cups cooked rice
- 1 can kidney beans rinsed and drained
- 1 onion chopped
- 1 tsp. avocado oil
- 1 can diced tomatoes and green chiles undrained (I used Rotel)
- 2 tsp. chili powder
- 1/4 tsp. salt
- 1-1/4 cups cheddar cheese shredded and divided
- Toppings: Sliced avocado sour cream, fresh jalapenos, salsa, guacamole
Instructions
- To make the rice resistant to starch, prepare it according to the package directions 24 hours in advance and refrigerate it overnight; otherwise, make it in the moment.
- Place the cooked rice in a bowl and mix with the beans.
- In a skillet, sauté the onion in avocado oil for 4-5 minutes, until softened.
- Stir in the tomatoes, chili powder and salt.
- Bring to a boil; then, remove from the heat.
- Coat an 8-inch square baking pan with cooking spray.
- Layer 1/3 of the rice mixture on the bottom.
- Top it with the tomato mixture and half of the cheese.
- Repeat the layers, ending with the tomato mixture.
- Cover with foil and bake at 350 degrees for 30 minutes or until heated through.
- Remove the foil and sprinkle the top with the remaining cheese.
- Bake another 5-10 minutes.
- Top with desired toppings before serving.