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
Cheesy Beans and Rice
Cheesy Beans and Rice
Prep Time
15 min
Cook Time
35 min
Yield
6 servings
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 chiles, undrained
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1-1/4 cups shredded reduced-fat cheddar cheese, divided
Directions
- 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
1 cup: 306 calories, 7g fat (3g saturated fat), 13mg cholesterol, 470mg sodium, 47g carbohydrate (0 sugars, 9g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
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