1Open can of beans, drain liquid, and put in a large enough bowl for mixing in other ingredients. Microwave or otherwise cook until entire bowl is warm. (About 1:30 seconds in a 1500 watt microwave oven)
2While beans are still slightly warm, add a substantial amount of white rice, as much as you prefer.
3Put entire mixture back into microwave and cook for another minute and a half or until very warm or hot.
4Afterwards, take the still-hot mixture of rice and beans and mix in the shredded cheese until melted into the mix.
5Sprinkle diced onions on top; you can either serve this way or mix onions in. (I prefer the latter)
6Optional: Mix with slightly wilted spinach for color, flavor, and texture.
Texas-style brisket chili is an iconic and complex stew. Ours features robust layers of flavor from browned beef drippings and braised aromatics. This chili gets its mild heat from ancho chile and tangy Tabasco.
Guide to Mexican Dried Chiles
Learn about them, love them, eat them.
CHOW Tour Portland: Asian Small Plates
Two restaurants with chefs doing their own twists on Asian small plates in Portland: Whiskey Soda Lounge and Departure Restaurant + Lounge.