Spicy Beans and Rice

Total Time Prep/Total Time: 25 min.

Yield 6 servings

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

Ingredients

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

Directions

In a 2-qt. microwave-safe dish, combine the first 6 ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.

Nutrition Facts

1 cup: 294 calories, 5g fat (3g saturated fat), 14mg cholesterol, 905mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 13g protein.

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

Recipe Creator