When it comes to cooking, I like to do it cheap. I am, after all, a starving student (well, maybe not starving… I certainly eat enough). And because I just got back from a weekend in Las Vegas, I need to make some budget-friendly dishes for a while.
On a side note, while in Vegas I spent a ridiculous amount of money at a ridiculously large buffet where they had—wait for it—Bacon Mac ‘n Cheese. Chyeah!
But I digress. This recipe for Cheesy Rice and Beans is one of the cheapest ones I know, and it makes a pretty sizeable amount of food. Not to mention, it makes “the entire apartment smell like a Mexican restaurant” (says the disgruntled roommate). Well, I’ll take that.
Cheesy Rice and Beans
2 cups chicken stock
2 cups rice
2 tbsp olive oil
½ cup chopped onion (yellow or white)
1 clove garlic
1 can diced tomatoes with chilies
1 tbsp cumin
1 can corn
1 can black beans
½ cup shredded Mexican mixed cheese
Sour cream and cilantro for garnish
Prepare the rice using chicken stock instead of water. As this is cooking, bring the olive oil to medium heat. Add the onion and sauté until they are somewhat transparent and golden around the edges. Chop the garlic and add this as well.
Pour the can of diced tomatoes over the onions and mix thoroughly. Add the cumin and stir. Finally, add the corn and black beans, and stir until heated through.
When serving, top with a generous amount of shredded cheese, a dollop of sour cream and several leaves of cilantro.