Creamy Red Beans and Rice with Caramelized Onions
- 1 cup rice
- 2 cups low-sodium chicken broth
- 2 Tbs butter
- 1 large onion, sliced
- 1 16-ounce can red kidney beans, drained
- ½ cup sour cream
- ½ cup grated Asiago cheese
- ¼ tsp freshly ground black pepper
- Cook rice in chicken broth for about 45 minutes. Set aside uncovered.
- 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.
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