Cheesy Beans and Rice

Photo by Kayla S.
Adapted from allrecipes.com

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Adapted from allrecipes.com

Ingredients

  • 1

    cup uncooked brown rice

  • 1

    (16 ounce) can kidney beans, rinsed and drained

  • 1

    large onion, chopped

  • 1

    tablespoon canola oil

  • 1

    (14.5 ounce) can diced tomatoes and green chilies, undrained

  • 2

    teaspoons chili powder

  • 1/4

    teaspoon salt

  • 1 1/4

    cups shredded reduced-fat Cheddar cheese, divided

Directions

1. Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. 2. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. 3. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

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