Recipes Cheesy Beans and Rice 4.5 (133) 97 Reviews 7 Photos After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! --Linda Rindels of Littleton, Colorado By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 6 Yield: 6 servings Ingredients 1 cup uncooked brown rice 1 (16 ounce) can kidney beans, rinsed and drained 1 large onion, chopped 1 tablespoon canola oil 1 (14.5 ounce) can diced tomatoes and green chilies, undrained 2 teaspoons chili powder ¼ teaspoon salt 1 ¼ cups shredded reduced-fat Cheddar cheese, divided Directions Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Tips Nutritional Analysis: One serving (1 cup) equals 306 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 470 mg sodium, 47 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable. I Made It Print