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Mexican Rice and Bean Bake

Prep 10 min
Total 60 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

September 18, 2015

Ingredients

1 1/4

cups water

cup uncooked instant brown rice

1 1/2

cups picante sauce

cup shredded reduced-fat Cheddar cheese (4 ounces)

1/4

cup fat-free cholesterol-free egg product or 1 egg

can (15 to 16 ounces) pinto beans, drained

1/4

teaspoon chili powder

Steps

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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.