Cheesy Beans and Rice
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
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
35 min.
|
TOTAL
|
50 min.
|
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 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. Top 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.