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southwestern cheesey beans and rice takes 5 minutes to prepare.

southwestern cheesey beans and rice takes 35 minutes to cook.

southwestern cheesey beans and rice makes 4 servings.

The ingredients for southwestern cheesey beans and rice are:

1c - rice (I prefer basmati)
1 can - of black beans
1c - chunky salsa
2Tbsp - Siracha hot sauce
1c - shredded cheddar cheese
2c - water**
2 cubes - boullion (chicken or beef)**

** 2 cups of chicken/beef broth can be substituted to lower the sodium.

Here is how you make southwestern cheesey beans and rice:

In a non-stick medium pot, put 2 cups of water, boullion, siracha, and salsa over high heat.While that is heating, rinse the beans thoroughly (until the water runs clear off of them).Add the beans to the pot.Stir gently to mix and bring to a high boil. Add the rice and stir for 15-20 seconds to make sure the rice isn't stuck together. Cover the pot, turn OFF the heat, but leave it on the still hot burner.DO NOT TOUCH FOR 30 MINUTES. It will not burn, stick or otherwise be ruined. DO NOT lift the lid or stir. After 30 minutes, stir gently with a wooden spoon to fluff the rice, sprinkle the cheese on top and cover for another 3-5 minutes. Makes 4-6 servings as a side dish.

The nutritional information for southwestern cheesey beans and rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 309.9

• Total Fat: 10.2 g
• Cholesterol: 29.9 mg
• Sodium: 1,925.2 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 7.3 g
• Protein: 18.3 g