Spicy Beans and Rice Recipe

Spicy Beans and Rice Recipe photo by Taste of Home

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"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

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Spicy Beans and Rice Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 cup equals 294 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 905 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.

Originally published as Spicy Beans and Rice in Light & Tasty August/September 2006, p56