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

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Published on August 3, 2021
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7
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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

  1. 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.

  2. 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.

  3. 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.