Cheesy Pinto Beans And Rice

Ainekset

1 cup Rice

Oil

¼ tsp Red Pepper Flakes

½ tsp Garlic Powder

2 cans Pinto Beans (about 30 ounces total)

1 tsp Ground Cumin

1 tsp Smoked Paprika

¼ tsp Black Pepper

½ cup Cheddar, shredded (or any cheese)

Avocado, for garnish

Onions, diced, for garnish

Shredded Cabbage or lettuce, for garnish

Hot sauce, optional

Ohjeet

Cook rice as directed and set aside.

Meanwhile, in a medium pot, heat oil over medium heat. Add red pepper flakes and garlic powder and sauté until fragrant, about 15 seconds. Be careful not to burn the garlic.

Add pinto beans, liquid and all and stir, with a hand blender or potato masher, blend half of the beans. Season with cumin, paprika, and pepper. Stir and bring to a simmer.

Stir in cheese until melted. Serve on top of rice with optional toppings and enjoy!

Recipe adapted from Budget Bytes