Two Cheese Mexican Rice

Ingredients

• 2¼ cups water
• 1 cup long grain white rice, uncooked
• ½ (15-ounce) can black beans, rinsed and drained
• 2 (4-ounce) cans chopped mild green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon salt or to taste
• 2 ounces reduced-fat or regular cream cheese, cut into small pieces
• 4 ounces (1 cup) reduced-fat or regular shredded extra sharp cheddar cheese
• ½ cup chopped tomato
• 2 tablespoons chopped red onion, optional

Directions

• Bring water to a boil in a large skillet, stir in the rice, beans, green chilies, chili powder, and cumin. Reduce heat, stir, cover, and simmer 18 minutes or until rice is just tender and liquid is almost absorbed.
• Remove from heat, stir in the salt and arrange the cream cheese pieces evenly over all. Top with cheddar cheese. Cover and let stand for 2-3 minutes or until cheddar cheese has melted. Sprinkle tomato and onion over all.
  
  Makes 6 cups total.