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Rice and Bean Bake

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By Betty Crocker Kitchens
Updated Oct 23, 2008
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Two easy steps and 10 minutes of prep has a meatless dinner casserole in the oven.

Rice and Bean Bake

  • Prep Time 10 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 1 1/2 cups boiling water
  • 1 tablespoon vegetable or chicken bouillon granules
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (15 oz) Progresso™ dark red kidney beans, undrained
  • 1 box (9 oz) frozen baby lima beans, thawed, drained
  • 1/2 cup shredded Cheddar cheese (2 oz)

Instructions

  • Step 
    1
    Heat oven to 350°F. In ungreased 2-quart casserole, mix all ingredients except cheese.
  • Step 
    2
    Cover; bake 1 hour to 1 hour 5 minutes or until liquid is absorbed. Stir; sprinkle with cheese.

Nutrition

440 Calories
6g Total Fat
20g Protein
77g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
990mg
41%
Potassium
690mg
20%
Total Carbohydrate
77g
26%
Dietary Fiber
10g
42%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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