Rice and Bean Bake

Rice and Bean Bake

Two easy steps and 10 minutes of prep has a meatless dinner casserole in the oven.

Prep Time

10

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

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) Green Giant® frozen baby lima beans, thawed, drained
1/2
cup shredded Cheddar cheese (2 oz)
  1. Heat oven to 350°F. In ungreased 2-quart casserole, mix all ingredients except cheese.
  2. Cover; bake 1 hour to 1 hour 5 minutes or until liquid is absorbed. Stir; sprinkle with cheese.
Makes 4 servings (1 2/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Frozen chopped onions are a convenient product you'll find stocked with the frozen vegetables. Keep them on hand to use in recipes like this one.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 990mg;
  • Total Carbohydrate 77g
    • (Dietary Fiber 10g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    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 Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.