I'm back! After a fun trip to New York City and a little bit of recovery time, I am back into my cooking groove. Tuesday night I made BAKED MEXICAN STYLE RICE AND BEANS!
I wanted an easy and flavorful meal to make, and I picked this filling casserole. Basmati rice is cooked until tender, and then mixed with tomato sauce, chilies, beans, and chili powder. The filling is layered in a casserole dish with monetary jack cheese and sour cream, and baked for 30 minutes until the cheese is bubbly!!
This was a very favorable, comforting, and filling dish. The flavors melded together very well, and the cheese gave it a nice and creamy consistency. Served with corn on the cob and tortilla chips, it was a great dinner!!
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