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Spicy Beans and Rice Recipe
Spicy Beans and Rice Recipe photo by Taste of Home

Spicy Beans and Rice Recipe

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"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 cups uncooked instant rice
  • 2 cups water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Dash pepper
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1/2 cup salsa
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Nutritional Facts

1 cup equals 294 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 905 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.

Directions

  1. In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
  2. Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spicy Beans and Rice in Light & Tasty August/September 2006, p56

Nutritional Facts

1 cup equals 294 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 905 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.

Reviews for Spicy Beans and Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 15, 2010

My husband usually hates meatless Monday, but he liked this recipe!

MY REVIEW
Reviewed Aug. 23, 2008

amazing

MY REVIEW
Reviewed Mar. 2, 2008
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