Monday, June 25, 2012

Simple Red Beans and Brown Rice

Serve for lunch or as a side dish for supper - as always, I'm cooking for nine, so use less ingredients for a smaller yield.

4 cups brown rice, cooked
2 cans red kidney beans, drained
1 can diced tomatoes, undrained
1 tablespoon taco seasoning
1-2 cups shredded cheddar cheese

In a large Dutch oven mix all ingredients over low heat until well combined and cheese is melted.

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