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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 278 calories, 6g fat (3g saturated fat), 32mg cholesterol, 923mg sodium, 38g carbohydrate (6g sugars, 7g fiber), 19g protein.


  1. 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.
  2. 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.
Originally published as Refried Beans and Rice in Casserole Cookbook 2001, p294

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nancymcf User ID: 5846378 52890
Reviewed Apr. 24, 2013

"this is a very simple yet tasty quick meal to make. I changed a few things, instead of stewed tomatoes I used diced tomatoes with lime juice and cilantro and instead of regular tomato sauce, I used Rotel brand tomato sauce for a little more spice. I would make this again. I also changed the ground beef to ground turkey."

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