Refried Beans and Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 pound ground beef
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1 small onion, chopped
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1/2 cup chopped green pepper
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1 envelope taco seasoning
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3/4 cup water
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 can (8 ounces) tomato sauce
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1 cup uncooked instant rice
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1 can (16 ounces) refried beans
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Shredded cheddar cheese and chopped green onions, optional
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 278 calories, 6g fat (3g saturated fat), 32mg cholesterol, 923mg sodium, 38g carbohydrate (6g sugars, 7g fiber), 19g protein.
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