Spicy Beans and Rice

Name: Spicy Beans and Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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 shredded reduced-fat cheddar cheese

"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.

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 shredded reduced-fat cheddar cheese

Directions

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.
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.