2 Tbsp. butter
1 large onion, sliced
3 cups hot cooked rice (cooked in chicken broth)
1 (16-ounce) can red kidney beans, drained
1/2 cup sour cream
1/2 cup grated Asiago cheese
1/4 tsp. freshly ground black pepper
Melt butter in large skillet over medium
heat. Add onions; cook until onions begin to brown, about
8 minutes. Add rice, beans, sour cream, cheese, and black
pepper. Stir until well blended and cheese is melted. Makes
6 servings.
