Cheesy Beans & Rice

Cheesy Beans and Rice has become one of our family’s favorite quick dishes.  It would make a great side, but has enough flavor and substance to stand on its own as a main dish.  Personally, I love to eat the beans & rice with tortilla chips!  Another great thing about this recipe is that you can put it together and refrigerate it to bake later.  Simple and delicious!

Here’s what you need…

Cook rice according to package directions. In fact, I have even used one of those pre-cooked packages of rice that you heat in the microwave instead of cooking rice myself.  I had a coupon for it (making the package free!) so it made this meal that much quicker.  So, if you are short on time, I definitely recommend that shortcut!

Mix the beans and rice together in a large bowl.

In a skillet, heat the oil over medium heat.  Add the onion and saute for about 5 minutes, or until onion is cooked and translucent.

After onion is cooked, add the tomatoes and chili powder.  Bring to a boil, then reduce heat and simmer for 3 minutes.  Remove from heat.

Spray a 2-quart baking dish (an 8″x8″ pan works great) with cooking spray. Layer half of the rice and beans, half of the tomatoes, then half of the cheese.  Then, repeat layers.  If you are making this ahead of time, cover and refrigerate the dish until you are ready to bake.  I would say that you could safely keep this refrigerated for up to 48 hours before baking.  I have never tried past 24, however!

Cover and bake for 30 minutes until heated through (about 40 minutes if baking from the refrigerator).  Uncover and bake about 5 to 10 minutes longer, until cheese is melted and bubbly.

We love to eat this dish with tortilla chips, but you can certainly serve it on its own.  It would also make a great side dish to another meal!

Cheesy Beans & Rice
Adapted from Allrecipes

1 cup uncooked brown rice
1 16 oz can (or about 1 1/2 cups) black beans, drained and rinsed
1 small onion, chopped
1 tablespoon canola oil
1 14.5 oz can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1 1/2 cups shredded Colby/Jack cheese (can substitute cheddar or a blend)

Cook rice according to package directions.  In a large bowl, combine the beans and rice.  In a skillet, heat the oil over medium heat.  Add the onion and saute for about 5 minutes, or until onion is cooked and translucent.  After onion is cooked, add the tomatoes and chili powder.  Bring to a boil, then reduce heat and simmer for 3 minutes.  Remove from heat.

If baking immediately, preheat oven to 350 degrees F.  Spray a 2-quart baking dish (an 8″x8″ pan works great) with cooking spray.  Layer half of the rice and beans, half of the tomatoes, then half of the cheese.  Repeat layers.  If making ahead, cover and refrigerate until ready to bake.

Cover and bake for 30 minutes until heated through (about 40 minutes if baking from the refrigerator).  Uncover and bake about 5 to 10 minutes longer, until cheese is melted and bubbly.

Makes 4 to 6 servings.