adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican Rice and Bean Bake
0 Likes
Prep Time:
10 minutes
Total Time:
1 hour
Mexican-inspired rice and bean bake from Betty Crocker's Heart Healthy Cookbook. Ready in just one hour for a flavorful family dinner.
Ingredients:
  • 1 1/4 cups water
  • 1 cup uncooked instant brown rice
  • 1 1/2 cups picante sauce
  • 1 cup shredded reduced-fat Cheddar cheese (4 ounces)
  • 1/4 cup fat-free cholesterol-free egg product or 1 egg
  • 1 can (15 to 16 ounces) pinto beans, drained
  • 1/4 teaspoon chili powder
Instructions:
  • Boil water in a 1-quart saucepan. Add rice, lower heat, cover, and simmer for 10 minutes. Preheat oven to 350°. Grease an 8x8x2-inch square baking dish with cooking spray.
  • Combine rice with a flavorful mixture of 1/2 cup picante sauce, 1/2 cup cheese, and the egg product in a medium bowl, then press firmly into the bottom of a baking dish.
  • Combine beans and the remaining 1 cup of picante sauce in a small bowl. Spoon over the rice mixture. Sprinkle with the remaining 1/2 cup of cheese and chili powder.
  • Bake for 30-35 minutes until the cheese is melted and bubbly. Allow to stand for 5 minutes before serving.

Similar Recipes