Source: USA Rice Federation

Creamy Red Beans and Rice with Caramelized Onions
Red beans and rice is a classic and this version, tamed with melted cheese and mellowed with sour cream, is about as good as it gets.
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 to 12 minutes


2 tablespoons unsalted butter
1 large onion, sliced
3 cups hot cooked rice, preferably cooked in chicken broth
2 cups drained, canned red kidney beans
1/2 cup sour cream
1/2 cup grated Asiago Cheese
1/4 teaspoon freshly ground black pepper

Melt the butter in a large skillet over medium heat. Add the onions and cook for about 8 minutes until they begin to brown lightly. Add the rice, beans, sour cream, cheese and black pepper. Heat, stirring, until the cheese melts and the mixture is hot and well blended. Serve right away.

Per Serving: 291 calories; 11 g fat; 701 mg sodium; 37 g carbohydrate; 6 g fiber; 11 g protein

Courtesy "Rice to the Rescue!" Recipe Contest Winner - Gerry Holcomb