Cheesy Beans and Rice Recipe

Cheesy Beans and Rice Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Cheesy Beans and Rice Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6 Servings

15 35 50

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

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. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 306 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 470 mg sodium, 47 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

Originally published as Cheesy Beans and Rice in Light & Tasty February/March 2002, p27