Tostado Stack

 

Ingredients
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper
Tostados (premade or make your own)
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional) 

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. Sort of like making a risotto, you want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also.
4. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes. Again, check your rice package as the cooking time will vary a lot based on what kind of rice you are using. I usually check mine at about 20 minutes and give it a quick stir just to make sure the rice isn’t sticking. You can also add a bit more liquid at this point if you need to.
5. Layer rice mixture with tostados, add desired toppings.

  
Recipe from Machessmo.