Print Options

Back to Cheesy Beans and Rice >

Include these items:

Select reviews >

Taste of Home Logo

Cheesy Beans and Rice

 Cheesy Beans and Rice
After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! —Linda Rindels of Littleton, Colorado
6 ServingsPrep: 15 min. Bake: 35 min.


  • 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.
Nutritional Facts: One serving (1 cup) equals 306 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 470 mg sodium,

2 of 2

Cheesy Beans and Rice (continued)

Nutritional Facts: 47 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.