Cheesybeansrice Recipes

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CHEESY BEANS AND RICE



Cheesy Beans and Rice image

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

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • Cook rice according to package directions. Transfer to a large 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 cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CHEESY BEANS & RICE



Cheesy Beans & Rice image

I'm always looking for delicious meatless dishes as we try to transition to a more plant based lifestyle. We had a bunch of leftover beans from the Vegetarian Mexican pizzas we made earlier in the week, and we had exactly 1 cup of rice left in the pantry so I came up with this. It was delicious! I've been told turmeric is a weird...

Provided by Amy H.

Categories     Casseroles

Time 35m

Number Of Ingredients 17

1 Tbsp extra virgin olive oil
1/2 oz onion, finely chopped
2 clove garlic, minced
1 small bell pepper, seeded and finely chopped (use whatever color you prefer)
1 can(s) (4 oz.) diced green chilis, undrained
1 can(s) petite diced tomatoes, undrained
1 c uncooked long grain white rice
2 c vegetable broth
2 tsp chili powder
1 tsp cumin
1/2 tsp turmeric
salt & pepper to taste
1 can(s) (15 oz.) kidney beans, drained & rinsed
1 can(s) (15 oz.) black beans, drained and rinsed
1 c frozen corn
1/4 c fresh, chopped cilantro
1 c shredded cheese (whatever you like) we prefer colby-jack for this dish

Steps:

  • 1. In a deep iron skillet, heat olive oil. Saute onions and peppers until softened. Add garlic and cook another min.
  • 2. Add rice and spices (not cilantro). Saute until browned and fragrant.
  • 3. Add green chilis and tomatoes and vegetable broth to pan. Stir to combine.
  • 4. Lower heat, cover and cook for about 20-25 minutes until rice is done.
  • 5. When rice finishes cooking, add beans, corn and chopped fresh cilantro Stir to combine.
  • 6. Add more salt & pepper and/or spices to taste if needed.
  • 7. Topped with grated cheese and move to oven. Bake at 350 for 5 minutes or just until cheese is melted.

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