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Refried Beans and Rice

 Refried Beans and Rice
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
8 ServingsPrep/Total Time: 30 min.


  • 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 Minute® White Rice
  • 1 can (16 ounces) refried beans
  • Shredded cheddar cheese and chopped green onions, optional


  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 278 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 923 mg sodium,

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Refried Beans and Rice (continued)

Nutritional Facts: 38 g carbohydrate, 7 g fiber, 19 g protein.