Cheesy Beans & Rice

[Guest guest]

Welcome to the group. This sounds wonderful.

Spicy too. Hope you enjoy the recipes you try from our files.

Donna

 

jajaaj3 <lafintipe wrote:

Hi all!

 

I'm new here... just joined tonight. I'm enjoying looking over all

the great looking recipes and can't wait to start trying some of them

out.

 

Here's a simple, low-fat dish that I took to a fellowship meal this

afternoon. I doubled the recipe & there were no leftovers. To me,

that spells S-U-C-C-E-S-S!

 

1 cup uncooked brown rice

1 can (16 ounces) kidney beans, rinsed & drained

1 large onion, chopped

1 T. Olive Oil

1 can (14 1/2 ounces) diced tomatoes and green chilies, undrained

2 t. chili powder

1/2 or 1 t. cumin (optional)

1/4 t. salt

1 package shredded cheddar (soy) cheese

 

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, cumin & salt. Bring to a boil;

remove from 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 for 30 minutes or until heated through.

Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or

until cheese melts. YIELD: 6 servings.

 

NOTE: I doubled this recipe and chose to include a can of black beans

along with the kidney beans.

 

 

 

 

 

 

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And I believe it could be someday, it's going to come.

Cat Stevens - Peace Train

 

 

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