Spicy Beans and Rice Recipe
- 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
- 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.
1 cup: 294 calories, 5g fat (3g saturated fat), 14mg cholesterol, 905mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 13g protein
Reviews for Spicy Beans and Rice
"My husband usually hates meatless Monday, but he liked this recipe!"