- 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 large 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. Layer 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.
Originally published as Cheesy Beans and Rice in Light & Tasty February/March 2002, p27
Reviews for Cheesy Beans and Rice
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Reviewed Apr. 4, 2011
"very tasty! Added rolls and a veggie and this was a filling meal"
Reviewed Jan. 17, 2010
"love it with flower tortillas"