Yield: 6 servings

Cheesy Mexican Rice with Red Beans

Cheesy Mexican Rice with Red Beans
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.