Rice and potatoes. Such incredibly simple things, worldwide staples, yet two of the most amazingly versatile foods on the planet!

I don’t get people who ban them screaming, “Carbs! Carbs!”, like an old black and white horror movie, people running and screaming from a theatre, arms flailing over their heads, stampeding, a terrible carb monster is on the loose terrorizing the city!! OMG!!!

Seriously?

It cracks me up. Our bodies are complicated machines that need balance. And part of that balance is carbs. They are our fuel = energy.

What I have added to this creamy, decadent, rich and satisfying BEYOND dish….ok, well, let’s just say, if you’re looking for “rabbit food” – – mosey along.

This dish is for fun only!!!

And you have to have some fun once in awhile or you’ll end up binging. Just limit your carb monster to small portions, and I promise you, one serving will not kill you.

Eat the food that you like, enjoy life, as it’s VERY short.

The rice is healthy. The beans are healthy. But just enough naughties in there to bring an evil grin. 😉

My hubby and I both LOVE Mexican food! Especially authentic-tasting! So the other day, I made up some incredibly delicious Chicken Chimichangas that were out of this world good! They were actually quite healthy, too, so that meant…..there was room for more fun and a whole lot more cheese!!! 😀

Yes, we are evil, evil creatures my partner in crime and I are.

And I wouldn’t trade it for all the saffron in the world.

 

 

I didn’t want to go crazy insane, straight to the principal’s office bad, but I wanted something excitingly delicious to go alongside our chimichangas that, as soon as you see your plate, the “oohs and aaaahs” can instantly be heard, and smiles surround the table. You know?

Not just plain ol’ plain ol’ rice with a few spices. I wanted something that said a party!

A Mexican Fiesta is happening here! And you’re all invited!! 😀

 

 

 

Yea, that kind of super fun dish! 😀

Usually, when we are either dining out or enjoying a Mexican-style rice at home, my hubby and I have a habit of always adding some of the toppings from our main dish into our rice. Cheese, pico de gallo or chopped tomatoes, a little sour cream, hot sauce, you get the idea. It’s delicious that way!

So, I thought, why not just create a dish that already has everything mixed in? Less time assembling and dressing means the sooner we eat, and it doesn’t have time to get cold, either.

So that’s exactly what I did.

 

 

Is it healthy? Probably not. But not all that bad, either. There’s a little cheese and sour cream stirred in, but the rest is mostly spices, salsa and beans. So, not so terribly evil. 😉

No need to freak out.

Everything will be fine.

Tell the food police that it was just a butt dial and have a margarita. On me. 😉

 

Anyways, this rice really came out fantastic!
It’s simple to make, and will surely be enjoyed
and appreciated by young and old alike.

So keep this one in mind for your next Mexican Fiesta!

Take care all, and don’t forget to invite us, too!
I’ll bring the cervezas and margaritas! 😉

 

Yield: 6 servings

Cheesy Mexican Rice with Red Beans

Print

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 tsp. Better Than Bouillon Chicken base dissolved in 2 cups hot water
• 1/2 Tbl. dried minced onions
• 2 cloves minced garlic, (1 tsp.)
• 1 Tbl. sriracha sauce
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 of a 15.5 oz. jar salsa such as Tostitos, Mild, Medium or hot as preferred
• 1 cup white rice
• 2 Tbl. butter, cut up
• 4 oz. Velveeta Sharp Cheddar, diced
• 1 (16 oz.) can dark red kidney beans, rinsed and drained
• 1/3 cup sour cream

Garnish/Serve with:

• more sour cream
• snipped green onions
• pickled jalapeños
• hot sauce
• diced avocado or guacamole
• sliced black olives

Instructions

In a medium to large saucepan, add first nine ingredients (don't forget the water/bouillon base), and bring just to a boil.

Add rice, stir, cover with a tight fitting lid, and lower heat to LOW. Simmer for 15 minutes. Let stand 5 minutes.

Fold in diced cheese and recover. Let stand a couple of minutes until cheese is very soft and melted. Add sour cream. Fold until all is melted and creamy. Fold in beans. (Rice thickens as it cools.)

Serve with above garnishes as desired.

 

This dish was served with my Cerveza Chicken Chimichangas.