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Mexican Beans and Rice Recipe

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This skillet supper is terrific for a cold or rainy day. It’s easy, comforting and really fills the tummy. Sometimes I switch up pinto beans for kidney beans, or white rice for brown. Add rolls and a green salad, and it’s dinner! —Lorraine Caland, Thunder Bay, Ontario

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Mexican Beans and Rice Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
2 cups cooked brown rice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup reduced-fat sour cream
2 green onions, chopped

Directions

In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender.
Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 354 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 549 mg sodium, 58 g carbohydrate, 12 g fiber, 15 g protein.

Originally published as Mexican Beans and Rice in Healthy Cooking August/September 2011, p54

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Reviews for Mexican Beans and Rice (5)

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Reviewed on Jan. 14, 2012 by iamthecook

Yum! Perfect healthy comfort food. I didn't have celery, green onions, or sour cream and it was still awesome. I did add extra spices, cumin and oregano, and half of a taco seasoning packet. I will use tomatoes w/ green chiles next time. Can't wait for leftovers.

Reviewed on Aug. 28, 2011 by ladybug810

My husband and I loved this quick and easy dish! I will definitely be making this again.

Reviewed on Aug. 21, 2011 by Angel_Food

This was a big hit! I don't think my husband even realized it was meatless. The only small change I made was using canned tomatoes with green chiles which gave it an extra zing. Delicious and hearty.

Reviewed on Aug. 18, 2011 by EmsMom99

This is an absolutely fabulous tasting and simple dish to make. I loved it!

Reviewed on Aug. 14, 2011 by IvyTB

I used brown rice, tomatoes w/ green chiles and added extra beans. I also added some oregano and cumin and it was amazing! I used it as a dip, rolled it in a tortilla and put an egg and salsa on top of it as well. What an awesome and versatile dish.