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Cheesy Mexican Rice with Red Beans

Kelly@wildflourskitchen.com
  • 15 minutes
  • Serves 6

INGREDIENTS

2 tsp

Better than bouillon chicken base

1 tsp

minced garlic

1

Green onions

1 16 ounce can

Kidney beans, dark red

1/2 tbsp

Onions, dried

1

Pickled jalapenos

1

Avocado or guacamole

1

Black olives

1

Hot sauce

1/2

Of a 15.5 oz. jar salsa such as tostitos

1 tbsp

Sriracha sauce

1 cup

White rice

1 tsp

Chili powder

1/2 tsp

Cumin

2 tbsp

Butter

1

More sour cream

1/3 cup

Sour cream

4 oz

Velveeta sharp cheddar