Printable | Taste of Home

Cheesy Beans and Rice

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

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,

Printed from tasteofhome.com Jul 6, 2008

-----------------------Fold------------------------

Cheesy Beans and Rice cont.

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.