Mexican Rice and Bean Bake

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.

  • Prep Time 10 min
  • Total Time 60 min
  • Servings 6

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

  • 1 Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • 2 Mix 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.
  • 3 Mix 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.
  • 4 Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

Expert Tips

“If I eat a good lunch, like this rice and bean bake, I can keep going for a few hours before getting hungry. I keep carrots, an apple or other fruit at work to munch on if I’m hungry in the afternoon.” Wanda S.

To lose 1 pound a week, you need to create a 500-calorie daily deficit. Well-balanced plans recommend eating 250 fewer calories each day and burning an additional 250 calories through exercise. The best equation for losing weight and keeping it off equals a healthy diet plus exercise, rather than focusing too much on one or the other.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
620mg
620%;
Total Carbohydrate
38g
38%
(Dietary Fiber
9g
9%
  Sugars
4g
4%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
20%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.