This beans and rice recipe can be used as a main dish or as a side dish. It is a good side to serve with the quesadillas shown above, link to that recipe follows. In Search of the Perfect Quesadilla This beans and rice recipe is a staple at our house. We serve it when we are due for a trip to the grocery store or don’t have any other ideas for dinner. This and spaghetti are two dishes that we have about once a week or so, because they don’t take much thought to prepare. Do you have dishes that are old standbys at your house too? What are they? We can all use more ideas of what to make for dinner!
- 1 13/4 cups water
- 1 cup white rice
- 1 Tablespoon olive oil
- 1-2 cloves garlic, chopped fine
- 1 small onion, chopped in large pieces
- 1/4 of a red pepper, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 to 1 teaspoon ground cumin (adjust to taste)
- 1 can cream of mushroom soup
- 1 can black beans
- 1/2 to 1 cup shredded cheddar cheese
- tortilla chips to crumble on top
- may be served with salsa, sour cream, or guacamole
- Make rice per package directions. Generally bring the water and salt to a boil, then add the rice. Cook covered for 20 minutes or until done. You can leave the rice sitting on the burner until you are ready for it. Just be sure to turn the burner off when the rice is done.
- While the rice cooks, prepare the other ingredients. Heat a large skillet on medium heat. Add the oil olive when the pan is hot, then heat the olive oil. You can tell the oil is hot when it easily swirls around the pan to coat the bottom. Do not let the oil smoke or burn.
- Add the chopped garlic, onion, and red pepper to the oil in the pan. (You can also add chopped if you want.) Sauté the vegetables until tender. You may need to put a lid on the pan for part of the cooking time to get the veggies tender without burning them.
- When the veggies are nearly done, add the spices and sauté for a minute or so. Keep an eye on it so the spices brown and do not burn, or they will become bitter. Drain about 1/2 the liquid from the bean can. (You could also use kidney or pinto beans.) Add the beans and remaining liquid to the mixture in the skillet. (You can also add frozen peas, finely chopped broccoli, or spinach at this point. Or not.) If you added more veggies, cook or heat until they are tender. If you only added beans, just heat them through.
- Add the cream of mushroom soup. (You could substitute any cream soup, celery, broccoli, golden mushroom.) Heat the mixture through.
- At this point, you are ready to transfer the warm rice from the cooking pot into the skillet with the soup-veggie-bean mixture. Mix the rice thoroughly with the other items, this will take a minute. Reduce the heat to low. Sprinkle the shredded cheese on top. (You can use any kind of cheese. Provolone, Havarti, mozzarella, brick are all good.)
- Put a lid on the skillet and wait for the cheese to melt.
- You are ready to serve! We cut ours’s into pie shaped pieces for serving, then garnish with the crumbled chips, salsa, sour cream, and guacamole.
Serves 6, or 4 very hungry people as a main dish.