Cheesy Bean and Rice Bowl
Creamy, satisfying rice pilaf studded with pinto beans and melted cheese, a vegetarian powerhouse that costs less than two dollars a bowl.
30minutes
4servings
360calories
12gprotein
$1.40per serving
Ingredients (serves 4)
- 1 cup rice
- 1 can pinto beans
- 2 cups vegetable stock
- 1 cup shredded cheddar cheese
- 1 onion
- 1 jalapeño
- 2 tbsp butter
- 1 tsp cumin
- salt and black pepper
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Save this recipeInstructions
- 1
Melt butter in a pot over medium heat. Add diced onion and jalapeño, cook 3 minutes.
- 2
Stir in rice and cumin. Toast for 1 minute.
- 3
Add vegetable stock. Bring to a boil, then reduce heat to low.
- 4
Cover and simmer 18 minutes until rice is tender and stock is absorbed.
- 5
Stir in drained pinto beans and cook uncovered 2 minutes.
- 6
Remove from heat and stir in cheese until melted. Season with salt and pepper.
