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Cheesy Beans and Rice
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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, 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |