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Mexican Beans and Rice

 Mexican Beans and Rice
On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! —Lorraine Caland, Shuniah, ON
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 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, heat oil over medium-high heat. Add
  • celery, green pepper and onion; cook and stir until tender.
  • Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and
  • pepper; bring to a boil. Reduce heat; simmer, covered, 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,

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Mexican Beans and Rice (continued)

Nutritional Facts: 58 g carbohydrate, 12 g fiber, 15 g protein.