South of the Border Rice and Beans

Submitted by Boca Pat

"Veggies, beans and cheese turn boring white rice into a dish filled with flavor."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

ingredients

• 14.79 ml oil
• 1 onion, chopped
• 1 red pepper, diced
• 1 clove garlic, minced
• 2.46 ml ground cumin
• 2.46 ml salt
• 1.23 ml black pepper
• 1 medium tomatoes, chopped
• 411.06 g can chicken broth
• 236.59 ml uncooked rice
• 425.24 g can black beans, rinsed & drained
• 236.59 ml shredded sharp cheddar cheese, 4 oz.divided
• 14.79 ml chopped fresh cilantro
• hot pepper sauce, optional

directions

1. Preheat broiler, coat baking dish with cooking spray.
2. In skillet heat oil.
3. Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
4. Add broth and bring to boil, stir in rice.
5. Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
6. Remove from heat and stir in beans& 1/2 cup cheese.
7. Cover, let stand 5 minutes, then transfer to baking dish.
8. Sprinkle with remaining cheese and broil until cheese is melted.
9. Sprinkle with cilantro and serve with hot pepper sauce if desired.

Reviews

[CWlaz]

Nice and pretty quick dish. I don't do cilantro, so we increased the cumin, and added some chili powder, too. Pretty tasty.

 

[Ginny Sue]

Very flavorful and colorful. Nice side dish with a Mexican meal.

 

[Paramela]

This was great! I used brown rice, so it took a bit longer to cook. Next time I may try the white rice. I also used a whole can of tomatoes, rather than one medium tomato, and we really liked how juicy the extra tomatoes made this dish. And I used a lot more cheese than called for -- we really like things cheesy! Next time I would probably increase the cilantro, too. There will definitely be a next time for this dish -- it's a keeper!

 

[Aimee67]

I thought this was excellent and SO easy! Thank you so much for sharing this recipe! I wouldn't change a thing!

 

[deborahlee555]

The aromas the filled the kitchen while I was preparing this was wonderful and the finished dish, besides tasting wonderful, was colorful and attractive. Another benefit of this dish is that once you make the main rice and cheese mixture, you can either finish off the whole mixture, or refrigerate it and broil up individual servings with fresh cheese sprinkled on top whenever you want it, sprinkle with some cilantro, and it's like fresh-made each time. I love dishes with that kind of versatility. I did use 1/2 can of diced tomatoes instead of the fresh, and added about 1/2 cup extra water because I like my rice a little softer and saucier. I think anyone trying this would enjoy it a lot. And it's also great with salsa too.