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Mexican Rice and Bean Bake

  • 6servings
  • 60minutes
  • 230calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups water

  2. 1 cup uncooked instant brown rice

  3. 1 1/2 cups picante sauce

  4. 1 cup shredded reduced-fat Cheddar cheese (4 ounces)

  5. 1/4 cup fat-free cholesterol-free egg product or 1 egg

  6. 1 can (15 to 16 ounces) pinto beans, drained

  7. 1/4 teaspoon chili powder

Instructions Jump to Ingredients ↑

  1. Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray.

  2. Mix rice, 1/2 cup of the picante sauce, 1/2 cup of the cheese, and the egg product in medium bowl; press in bottom of baking dish.

  3. Mix beans and remaining 1 cup picante sauce in small bowl; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder.

  4. Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

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