Wednesday, June 12, 2013

Cheesy Rice and Beans

This is a one-pot meal (except for the optional dairy-free cheese sauce).

It's super easy, and it's a way to eat some beans. Beans are so great for protein, but I have never liked them very much. In this meal, though, the beans are nicely hidden behind all the other flavors and textures.

We love eating this healthy, delicious meal.

1 tbsp canola oil
1 onion, chopped
4 cloves garlic, minced
15 oz can black beans, not drained
14.5 oz can petite diced tomatoes
1 tsp dried oregano
1 c chicken broth
1 1/2 c brown Minute rice, uncooked
1/2 green pepper, chopped
cheese sauce OR shredded cheddar cheese

In a large sauce pan, heat the oil over medium-high heat. Cook the onion and garlic until tender. Add beans, tomatoes, oregano, and broth; bring to a boil. Stir in the rice. Cover; reduce heat and simmer for 20 minutes. Remove from heat and stir in the green pepper. If you are using the cheese sauce, you can mix it in at this point to the amount of your liking, or you can drizzle it over each serving. Let the rice and beans stand in the pot for five minutes before serving. If you are not using the cheese sauce, sprinkle each serving with shredded cheddar cheese. Or just go cheeseless. Serves four.

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