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Loaded cheesey rice

Loaded Cheesy Rice

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 orange bell pepper ribs and seeds removed, sliced
  • 8 ounces cremini or button mushrooms quartered
  • 1 8-ounce box yellow Spanish-style rice, such as Near East Spanish Rice
  • 1 15 1/2-ounce can pinto beans, rinsed and drained
  • 1 15 1/2-ounce can red kidney beans, rinsed and drained
  • ½ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 1 cup shredded Mexican blend cheese
  • ½ cup sliced black olives
  • 4 scallions chopped
  • 1 4-ounce can diced green chilies, such as Ortega Original Fire Roasted Diced Green Chiles (optional)

Instructions

  • Heat olive oil in a large skillet over medium high heat.  Sauté peppers until slightly softened, about for 5 minutes. Add mushrooms, and sauté 2 minutes more. Add rice, beans, coriander, garlic powder, and chili powder; sauté 1 more minute. Stir in 2 cups water, and bring to a boil. Reduce heat to low and cover pot. Simmer until all the liquid is absorbed and the rice is tender, about 20 to 23 minutes. Remove from heat, and stir in cheese, olives, scallions, and green chilies, if desired, and serve.