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Creamy Red Beans and Rice
with Caramelized Onions

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.

 


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