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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! Linda Rindels of Littleton, Colorado 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. 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. 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. 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. Yield: 6 servings.
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