Directions
- 1Cook jasmine rice as directed and set aside.
- 2Heat oil in a pot over medium heat.
- 3Add red pepper flakes and a little bit of garlic powder to the oil.
- 4Sauté the red pepper flakes and garlic powder until fragrant.
- 5Add a large can of pinto beans with their liquid to the pot.
- 6Heat the beans.
- 7Blend half of the beans using a hand blender (or mash them).
- 8Add paprika, cumin, and a little black pepper to the beans.
- 9Stir the spices into the beans.
- 10Once the beans are hot, add shredded cheddar cheese.
- 11Stir the cheese into the beans until melted and creamy.
- 12Serve the cheesy beans on top of the cooked rice.
- 13Garnish with more cheddar cheese, avocado, shredded cabbage, and diced onions.
Ingredients
- 1 cup Jasmine rice
- Oil
- 0.25 tsp Red pepper flakes
- 0.5 tsp Garlic powder
- 2 cans Pinto beans
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.25 tsp Black pepper
- 0.5 cup Shredded cheddar cheese
- Avocado
- Onions
- Shredded cabbage
Equipment
PotHand blenderWooden spoonLadle
Tips
- You can use any cheese you have on hand, such as pepper jack, for the cheesy beans.
- If you don't have a hand blender, you can mash half of the beans with a potato masher, or blend half of the beans in a regular blender before adding them back to the pot.
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