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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