This quick and hearty vegetarian dish combines pantry staples like kidney beans, stewed tomatoes, and rice with the comforting addition of cheddar cheese. Originally designed for speed and convenience, this recipe utilizes minute rice and frozen vegetables, making it perfect for busy weeknights. Its one-pot simplicity and cheesy finish make it a go-to choice for a warming, nutritious meal that doesn’t compromise on flavor.
Ingredients
- 1½ cups water
- ½ tsp salt
- 11/2 cups minute rice
- ½ tsp fine herbs ( or parsley)
- 2 cups frozen broccoli cuts (almost cooked through)
- 19 oz kidney beans ( drained)
- 15 oz stewed tomatoes
- ¼ tsp pepper
- 1 cup cheddar cheese (shredded )
Instructions
Step 1: Cook Rice
- Boil water and salt in a medium saucepan.
- Stir in rice and herbs.
- Cover and let stand off heat while preparing remaining ingredients.
Step 2: Prepare Vegetables
- In a separate pan, combine broccoli, kidney beans, stewed tomatoes, and pepper.
- Heat thoroughly, stirring occasionally.
Step 3: Assemble & Serve
- Serve vegetables on top of the rice.
- Top with shredded cheddar cheese before serving.
Tips
- Use brown minute rice for more fiber.
- Substitute black beans, navy beans, or pinto beans.
- Add sautéed onions or garlic for more flavor.
- Stir in a dash of chili powder or cumin for a Tex-Mex twist.
- Use pepper jack or Monterey Jack instead of cheddar for a different flavor.
- Add cooked chicken or turkey for extra protein.
- Top with sour cream or sliced green onions.
- Use fresh broccoli if preferred; steam lightly before mixing.
- Make it vegetarian by using low-sodium vegetable broth instead of salted water.
- Spice it up with crushed red pepper flakes or hot sauce.
Nutrition
Calories: 310kcalCarbohydrates: 40gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 22mgSodium: 640mgPotassium: 580mgFiber: 6gSugar: 5gVitamin A: 850IUVitamin C: 38mgCalcium: 190mgIron: 3.1mg
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