Cheesy Rice And Bean Torta Food

VEGETARIAN RICE & BEANS BURRITO WITH QUESO SAUCE

Steps:

• Heat oil in a heavy bottomed pan; add onion, jalapeno, garlic and cook till onions turn translucent.
• Next add the spinach and corn, cook for 3~4 minutes.
• Add the rice and 1½~2cups of rice (adjust the quantity of water depending on the type of rice used), bring to a boil, lower the heat. Cover and simmer for 15~20 minutes or until rice is cooked through. Set aside to cool.
• Heat 2tsp oil in a pan, add onion, jalapeno and garlic; cook for 3~4 minutes.
• Next add chili powder, ground cumin and tomato puree. Cook for 2~3 minutes.
• Add the cooked pinto beans and season with salt & pepper. Add some water if the mixture looks too thick, simmer for 5~10 minutes.
• In a sauce pan, melt butter and add shallot, garlic and jalapeno. Cook for 2~3 minutes.
• Season with salt & pepper. Next add corn starch and cook for a minute.
• Stir in the milk and let the mixture bubble for a minute. Add cream cheese and cheese, mix well until the cheese melts. Turn off the heat and keep ready.
• Lay the tortilla flat on a surface. Place some rice in the lower half of the tortilla, top it with the beans, then salsa, followed by queso sauce and some avocado pieces. Fold the lower half of the tortilla over the filling, tuck the edges in and flip it over to make the burrito roll. Cut the burrito in half and serve.

CHEESY BEANS AND RICE

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

CHEESY BAKED BLACK BEANS & RICE

Steps:

• Spray a baking dish with non-stick cooking spray and preheat oven to 350*.
• Spread the prepared rice in the bottom of the baking dish.
• Spread the beans evenly over the rice.
• Finally, cover the beans with the shredded cheese.
• Bake about 15 minutes or until cheese is melted and just beginning to brown.
• Sprinkle with cilantro to garnish and serve with lime wedges and salsa, if desired.

EASY CHEESY RED BEANS AND RICE

Steps:

• In large skillet heat oil on medium heat. Add green peppers, onions and garlic. Cook until tender.
• Add salt, pepper, bayleaf, diced tomatoes and beans. Simmer 20 minutes on low.
• Remove bay leaf, mash about 1/2 of the beans and tomatoes.
• Add rice, stir until combined.
• Sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.

CHEESY RICE AND BEAN STRATA

Steps:

• Preheat oven to 350'.
• Cook rice according to directions on package. Set aside.
• Heat olive oil in large nonstick skillet over medium-high heat.
• Add red onion, cumin, and garlic. Sautee 2 minutes.
• Add spinach and sautee 1 minute or until spinach wilts.
• Remove from heat. Set aside.
• In a seperate bowl combine beans and picante sauce; stir well.
• Coat bottom of a 13X9 inch baking dish with cooking spray.
• Spread 2 cups of bean mixture in 13X9 baking dish.
• Spread 4 cups cooked rice over bean mixture.
• Top with tomato slices.
• Layer spinach mixture, remaining 4 cups of rice, and 2 cups bean mixture over tomato slices.
• Cover and bake at 350' for 25 minutes.
• Sprinkle with cheeses.
• Bake, uncovered, an additional 10 minutes or until cheese melts.
• Top each serving with 2 tablespoons marinara sauce and 1 tablespoon sour cream.
• Enjoy.

BEEFY BEANS 'N' RICE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted.

CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN

Steps:

• In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
• Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
• Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.