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Rice and Bean Bake

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Rice and Bean Bake
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 4
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Two easy steps and 10 minutes of prep has a meatless dinner casserole in the oven.
Updated Oct 23, 2008

Ingredients

  • 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) frozen baby lima beans, thawed, drained
  • 1/2 cup shredded Cheddar cheese (2 oz)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

440 Calories, 6g Total Fat, 20g Protein, 77g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
990mg
41%
Potassium
690mg
20%
Total Carbohydrate
77g
26%
Dietary Fiber
10g
42%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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