Betty Crocker's Heart Healthy Cookbook shares a recipe! Add Mexican flavor to your family’s dinner! Enjoy this rice and bean bake that’s ready in an hour.
Mexican Rice and Bean Bake
- Prep Time 10 min
- Total 60 min
- Servings 6
- Ingredients 7
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
-
Step1Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
-
Step2Mix 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.
-
Step3Mix 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.
-
Step4Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Nutrition
230
Calories
2 1/2g
Total Fat
14g
Protein
38g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 620mg
- 26%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 9g
- 38%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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