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Refried Beans and Rice Recipe

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My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.—Wanda Jacobs, Willard, Missouri

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Refried Beans and Rice Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 pound ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup uncooked instant rice
1 can (16 ounces) refried beans
Shredded cheddar cheese and chopped green onions, optional

Directions

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 278 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 923 mg sodium, 38 g carbohydrate, 7 g fiber, 19 g protein.

Originally published as Refried Beans and Rice in Casserole Cookbook , p294

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