Freezer Red Beans and Rice with Bacon
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- 4 slices bacon, diced
- 1 medium onin, diced
- 1 can red beans, drained, 15 oz
- 3/4 cup chicken broth, canned or prepared with bouillon
- 3 cups cooked rice
- 1 cup shredded cheddar cheese, divided
1In medium skillet, saute diced bacon til most of the fat is extracted, pour off half. Add onions and continue to cook til tender. Add drained beans and chicken broth to skillet and bring to a boil. Simmer for about 10 minutes. Remove form heat and toss together with rice and 1/2 cup cheddar cheese.
2Transfer to a greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup cheddar cheese. Cover and freeze.
3to make thaw in refrigerator or microwave. Preheat oven to 350. Cover and bake for 35 to 40 minutes. Remove cover and bake another 10 minutes.