Cheesy Rice & Beans

It’s a weekday. Weekdays are busy. And it’s still the first half of the week, so I’m not finding a whole lot of excitement to actually cook something for dinner this week. Really, I’d just like to go back to the weekend, because I swear, the speed of time increases during the weekend, and I was not given an accurate 48 hours from Saturday to Sunday. So I demand more time off work… please.

And in the meantime, I will cook super easy things so I can spend the majority of my evenings on the couch all snuggled up with my family.

I’ll also cook warm things to trick my body into thinking that maybe we haven’t entered another cold season because DANG it’s cold out in the mornings here in Utah this time of year. What about where you guys are? Are your windows all frosty yet? I’m not happy about it. My body gets super angry during cold weather. It shivers all the time. Hands get cracky. Skin gets scaley. It’s not fun.

So we eat “stick to your ribs” food to play tricks. It works. And seriously, this meal takes no time at all. If you have a little leftover rice, you can whip this up in about 10 minutes. Serve it up in a bowl of chips. Or feel free to throw it in a tortilla and taco-fy it. Squeeze a little lime over the top, and you’re set for a cozy night  in.

Cheesy Rice & Beans

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Ingredients

2 cups brown rice, cooked

1 can black or pinto beans, drained and rinsed

1 can diced tomatoes

1 packet (or 1 1/2 Tablespoons) taco seasoning

3/4 cup shredded cheddar cheese

Directions

Combine all ingredients in a large skillet on medium heat. Stir frequently until warmed through.

Easy as that.

Other super easy dinners:

* Caprese Sandwiches

* Grilled Portabello Burgers

* Fiesta Potato Skillet

What’s your go-to super quick and easy weeknight meal?

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