Rice-topped Texas Jack

Vegetarian Rice-topped Texas Jack Recipe from USA | Ingredients: Onion, Butter, Pinto, Tomato Juice, Garlic, Chili Powder, Salt, Cheddar, Rice

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rice-topped Texas Jack is a hearty and flavorful dish that combines beans, cheese, and rice for a satisfying meal. This recipe is perfect for a cozy night in or a casual dinner with friends and family.

History

The origins of Rice-topped Texas Jack are rooted in Tex-Mex cuisine, which combines traditional Mexican flavors with American ingredients. This dish is a popular comfort food in the southern United States, known for its rich and savory flavors.

Ingredients

1 medium onion, thinly sliced
2 tbsp butter or margarine
3 cups cooked pinto or red kidney beans
1 cup tomato juice
1 clove garlic, minced
1.5 tbsp chili powder
salt and ground black pepper to taste
1.5 cups grated cheddar or monterey jack cheese
3 cups hot cooked rice

How to prepare

Cook the onion in butter until it becomes soft but not brown.
Add the beans, tomato juice, garlic, chili powder, salt, and pepper.
Simmer for 5 to 10 minutes to allow the flavors to blend.
Add the cheese and continue heating until the cheese melts, stirring constantly.
Serve the bean mixture in soup bowls.
Top it with a mound of rice (approximately 0.5 cup).

Variations

Add cooked ground beef or turkey for a meatier version of this dish.
Substitute black beans or chickpeas for the pinto or red kidney beans for a different flavor profile.
Top with avocado slices or salsa for a fresh and zesty twist.

Cooking Tips & Tricks

Be sure to cook the onions until they are soft but not browned to bring out their natural sweetness.

- Simmering the bean mixture allows the flavors to meld together, creating a delicious and cohesive dish.

- Stir the cheese constantly as it melts to prevent it from sticking to the pan and ensure a smooth texture.

Serving Suggestions

Serve Rice-topped Texas Jack with a side of fresh salad or steamed vegetables for a complete meal. Garnish with chopped cilantro or green onions for added flavor.

Cooking Techniques

Use a heavy-bottomed pan to prevent burning and ensure even cooking.

- Stir the bean mixture occasionally to prevent sticking and ensure all ingredients are well combined.

Ingredient Substitutions

Use olive oil or vegetable oil instead of margarine for a healthier alternative.

- Swap out the grated cheese for a dairy-free alternative such as nutritional yeast or vegan cheese.

Make Ahead Tips

Prepare the bean mixture in advance and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve Rice-topped Texas Jack in individual bowls for a cozy and inviting presentation. Garnish with a sprinkle of fresh herbs or a dollop of sour cream for added flair.

Pairing Recommendations

Pair this dish with a cold beer or a glass of red wine for a delicious and satisfying meal. For a non-alcoholic option, try serving with a refreshing iced tea or lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 250mg per serving

Alergens

Contains dairy (cheese)

Summary

Rice-topped Texas Jack is a balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying and nutritious dish that can be enjoyed as part of a well-rounded diet.

Summary

Rice-topped Texas Jack is a flavorful and satisfying dish that combines beans, cheese, and rice for a hearty meal. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a nutritious and delicious option for any occasion. Enjoy this Tex-Mex inspired recipe with friends and family for a comforting and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my friend Mildred in the small town of El Paso, Texas. Mildred was known for her incredible cooking skills and she had promised to teach me a new recipe that day.

As I walked into Mildred's cozy kitchen, I could smell the delicious aroma of spices and herbs filling the air. She greeted me with a warm smile and handed me a glass of iced tea. "Today, I'm going to teach you how to make Rice-topped Texas Jack," she said, her eyes twinkling with excitement.

I had never heard of Rice-topped Texas Jack before, but the name alone made my mouth water. Mildred explained that it was a hearty casserole dish made with ground beef, tomatoes, and rice, all topped with a crunchy cornbread crust. It sounded like the perfect comfort food for a summer evening.

Mildred began by browning the ground beef in a skillet, adding in onions, bell peppers, and garlic for flavor. As the meat sizzled and the vegetables softened, she sprinkled in a blend of chili powder, cumin, and paprika. The scent of the spices filled the kitchen, making my stomach growl in anticipation.

Next, Mildred added in a can of diced tomatoes and a cup of long-grain rice. She poured in some chicken broth and let the mixture simmer until the rice had absorbed all the liquid and turned fluffy and tender. The colors of the dish were vibrant and inviting, with the red of the tomatoes and the green of the peppers mingling together.

Once the rice mixture was ready, Mildred transferred it to a baking dish and spread a layer of cornbread batter on top. She popped the dish into the oven and let it bake until the cornbread was golden and crisp. The scent of the dish baking was heavenly, with the aroma of cornbread mixing with the savory flavors of the beef and rice.

When the Rice-topped Texas Jack was finally ready, Mildred pulled it out of the oven and placed it on the table with a flourish. The crust was perfectly browned and crunchy, while the filling underneath was rich and flavorful. I couldn't wait to dig in and taste the fruits of our labor.

As I took my first bite of the Rice-topped Texas Jack, I was transported to a world of bold flavors and comforting textures. The beef was tender and seasoned to perfection, while the rice was fluffy and fragrant. The cornbread crust added a wonderful crunch to each bite, tying the whole dish together in a symphony of taste.

Mildred watched me with a smile as I savored each mouthful, knowing that she had passed on a cherished recipe to me. She explained that Rice-topped Texas Jack had been a family favorite for generations, with each cook adding their own twist to the dish. I felt honored to be a part of that tradition now, with a recipe that would surely become a staple in my own kitchen.

As I finished my meal, I thanked Mildred for teaching me how to make Rice-topped Texas Jack. She hugged me tightly and whispered in my ear, "Remember, cooking is about more than just following a recipe. It's about sharing love and memories with those you care about." And with those words, I knew that this dish would always hold a special place in my heart.