Cheesy Beans And Rice

8 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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