Cheesy Beans and Rice

Rated:

Submitted By: Linda Rindels

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 Minutes

Servings: 6

"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"

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

1/4 teaspoon salt

1 1/4 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.

FOOTNOTES:

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.

Nutrition

Information

Servings Per Recipe: 6

Calories: N/A

Amount Per Serving

- Total Fat: N/A
- Cholesterol: N/A
- Sodium: N/A

Amount Per Serving

- Total Carbs: N/A
- Dietary Fiber: N/A
- Protein: N/A

Printed from Allrecipes.com 6/8/2010