Pinto Beans and Rice

Saucy pinto beans served over cooked rice.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6 cups sauce

Ingredients

• 4  slices bacon, cooked and crumbled
• 1⁄2 cup onion, chopped
• 1  tablespoon cilantro or 1  tablespoon Italian parsley, chopped
• 2 (15 ounce) cans pinto beans, drained
• 1 (15 ounce) can stewed tomatoes, chopped
• 1 (6 ounce) can tomato paste
• 1  teaspoon Tabasco sauce (or to taste)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder (can use 1 clove garlic, crushed)
• 1  cup monterey jack cheese or 1  cup cheddar cheese
• 4  cups  hot cooked rice

Directions

1. In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
2. Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
3. Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
4. Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
5. Serve over hot cooked rice.