Monterrey Beans with Cheese
A delightful rice and beans meal, packed with loads of flavor!
Servings - 4 servings
Ingredients
- 1 Tbsp olive oil
- 1 small white onion chopped
- 1 small green bell pepper seeded and chopped
- 1 small red bell pepper seeded and chopped
- 28 oz. can crushed tomatoes
- 2 - 15 oz. cans red kidney beans drained
- 2 Tbsp chili powder
- 1 tsp salt
- 1 cup shredded cheddar or Monterrey Jack cheese
- 1/4 cup shredded cheese as garnish
Instructions
- SIDE: Cook rice as directed on package.
- In a large Dutch oven, heat the oil over medium high heat. Saute the chopped onion, red and green bell peppers for 4-5 minutes, or until onions become translucent.
- Stir in the crushed tomatoes and drained red kidney beans.
- Stir in the chili powder and salt.
- Reduce heat to low and let simmer for 10 minutes.
- Stir in the shredded cheese and let melt into the sauce.
- Serve Monterrey Beans with Cheese over rice, with pinchful of shredded cheese as garnish. A side salad or steamed veggies is a great side dish option.