I don’t mind cooking big fancy meals but sometimes you just want good, simple food. This is that meal. Humble black beans mixed with flavorful rice and a dollop of velvety guacamole make an incredibly satisfying meal.
This is also a very cheap meal, which is another plus. I always like to have one or two (or ten) cheap meals in my recipe box. It can’t be caviar and champagne every night.
Wait. It’s never been caviar and champagne.
I don’t even like caviar, but I wouldn’t refuse a glass of bubbly. 🙂
This meal may not be fancy, but it is so tasty and feels a bit decadent when you top it with a nice scoop of guacamole. I can’t believe there was a time when I didn’t like guacamole. In fairness, I had never actually tried it, but since it was green and weird looking, I made an educated guess that it was gross. My bad. Guacamole is delicious!!
I ate this as a vegetarian entree with tortilla chips, but it would also work beautifully as a side dish to a nice steak, grilled chicken, enchiladas or tacos. It would be a welcome addition to a Cinco de Mayo celebration too. Even if it’s not 100% authentic, it is 100% tasty!
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Southwest Rice and Black Beans
Adapted from Once a Month Mom
- 2 cups cooked rice
- 1 can black beans (drained and rinsed)
- 1 can Rotel
- 1 teaspoon cumin
- Salt and pepper to taste
- 1-2 cups Cheddar Cheese or Pepper Jack Cheese, shredded
- Preheat oven to 350 degrees. Coat a baking dish with non-stick spray. Set aside.
- In a medium bowl, combine the beans, rotel, cumin and salt and pepper with the rice.
- Pour into pan. Cover with cheese. Bake for 20 minutes or until cheese is melted.
- Serve with a scoop of guacamole and/or a dollop of sour cream (I recommend both).
I love this meal because clean up is also a snap. I cook the rice in a dish that is also oven-proof so it is truly a one-dish meal. Score!