CHEESY BEANS AND RICE RECIPES

CHEESY BEANS AND RICE RECIPE: HOW TO MAKE IT

Cheesy Beans and Rice Recipe: How to Make It image

After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! —Linda Rindels of Littleton, Colorado

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

Cook rice according to package directions. Transfer to a large 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., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 470mg sodium, CarbohydrateContent 47g carbohydrate (0 sugars, FiberContent 9g fiber), ProteinContent 15g protein. Diabetic Exchanges 2-1/2 starch

EASY CHEESY RED BEANS AND RICE RECIPE - FOOD.COM

Easy Cheesy Red Beans and Rice Recipe - Food.com image

Make and share this Easy Cheesy Red Beans and Rice recipe from Food.com.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
3/4 cup green bell pepper, diced
1/2 cup onion, diced
1 garlic clove, minced
1 bay leaf
1 -2 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can diced chili ready tomatoes (do not drain)
1 (15 ounce) can kidney beans (do not drain) or 1 (15 ounce) can pinto beans (do not drain)
4 cups cooked brown rice
1 cup sharp cheddar cheese, shredded
sour cream (to garnish)

Steps:

In large skillet heat oil on medium heat. Add green peppers, onions and garlic. Cook until tender.
Add salt, pepper, bayleaf, diced tomatoes and beans. Simmer 20 minutes on low.
Remove bay leaf, mash about 1/2 of the beans and tomatoes.
Add rice, stir until combined.
Sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.

Nutrition Facts : Calories 515.9, FatContent 18.7, SaturatedFatContent 7.4, CholesterolContent 29.7, SodiumContent 1080.6, CarbohydrateContent 69.3, FiberContent 11.3, SugarContent 6.5, ProteinContent 18.6

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