Creamy Red Beans And Rice With Caramelized Onions
“Rice to the Rescue!” Recipe Contest Winner - Gerry Holcomb
Yield: Makes 6 servings.
• 2 tablespoons butter
• 1 large onion, sliced
• 3 cups hot cooked rice (cooked in chicken broth)
• 1 16-ounce can red kidney beans, drained
• 1/2 cup sour cream
• 1/2 cup grated Asiago cheese
• 1/4 teaspoon freshly ground black pepper
Melt butter in large skillet over medium heat.
Add onions; cook until onions begin to brown (about 8 minutes).
Add rice, beans, sour cream, cheese and black pepper.
Stir until well blended and cheese is melted.
Total Fat 11g
Total Carbohydrate 37g
Dietary Fiber 6g
USA Rice Federation (www.usarice.com)