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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe I concocted the other night, trying to find something tasty for my roommates. It's quick and easy, and more than certainly a crowd pleaser. Ingredients:
1 1/2 cups water |
1 1/2 teaspoons chicken bouillon granules |
1 cup rice |
2 tablespoons butter |
1 chopped garlic clove |
1/4-1/2 cup diced onion |
1 (12 ounce) bag frozen mixed vegetables |
salt and pepper |
1 tablespoon flour |
1 cup milk |
3 tablespoons cream cheese |
1 (10 ounce) can black beans |
1/2 cup salsa |
1/4 cup shredded cheddar cheese |
sour cream |
Directions:
1. Preheat oven to 350 degrees.
2. Heat water to boiling and add bullion. Stir until completely dissolved and add rice. Cover and simmer for about 20 minutes, or until rice is cooked.
3. In a skillet, melt 1 tbl of butter and add the garlic, onion, and mixed vegetables. Add salt and pepper and heat on med-high until vegetables are hot.
4. In a saucepan, melt the other 1 tbl of butter and add salt and pepper. Stir in flour, and then slowly add the milk. Cook on med-high, stirring often until sauce begins to thicken. Add cream cheese and stir until smooth. Remove from heat.
5. Drain black beans and add to the vegetables, stir.
6. When rice is done, spread it over the bottom of a 9x12 glass pan. Spread the vegetable and bean mixture over the top. Layer salsa, then cream cheese sauce, then cheese on the top.
7. Cover with foil and bake for 20-30 minutes. Serve!
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