Best Cheesy Beans And Rice Recipes

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CHEESY BEANS AND RICE



Cheesy Beans and Rice image

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

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • 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., 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. , 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.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CHEESY MEXICAN RICE WITH BLACK BEANS AND CORN



Cheesy Mexican Rice With Black Beans and Corn image

A versatile and filling stove-top recipe than can be used as is, wrapped in a warmed tortilla or eaten with crispy tortilla chips.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup basmati rice (cooked to package instructions with a firm texture) or 1 cup white rice (cooked to package instructions with a firm texture)
2 -3 tablespoons olive oil
1 large onion, diced
4 garlic cloves, finely chopped
1 jalapeno pepper, finely diced (to taste)
1 cup corn
2 tablespoons chili powder (chipotle, ancho, etc.)
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed well
1 (10 ounce) can diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese (plus extra for melting on top) or 2 cups monterey jack cheese (plus extra for melting on top)
chopped cilantro, chopped green onion, sour cream and avocado for garnish
tortilla chips (optional)
flour tortilla (optional)

Steps:

  • In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed.
  • Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.).
  • Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.

Nutrition Facts : Calories 641.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 59.3, Sodium 709, Carbohydrate 72.2, Fiber 11.5, Sugar 4.5, Protein 27.7

CHEESY SPANISH RICE WITH CHICKEN AND BLACK BEANS



Cheesy Spanish Rice With Chicken and Black Beans image

Don't let the list of ingredients scare you. This is a great recipe for just everyday, as well as for invited quests. A real comfort food. I just put boneless, skinless chicken breasts into a food processor, pulse until ground. Be very careful, the chicken can turn into a paste very quickly.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 lb ground chicken
1 medium onion, chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1 garlic clove, minced
1 cup converted rice
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth, divided
4 ounces ortega chilies, diced
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, drained
1 (11 ounce) can corn, drained
1 cup cheddar cheese, shredded

Steps:

  • In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
  • Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
  • Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
  • Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
  • Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.

Nutrition Facts : Calories 770, Fat 25.4, SaturatedFat 9.7, Cholesterol 127.2, Sodium 1646.3, Carbohydrate 95.2, Fiber 14.5, Sugar 16.9, Protein 46.5

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE



ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE image

Categories     Bean     Casserole/Gratin     Dinner

Number Of Ingredients 14

1/2 onion
1 clove garlic
1/2 cup uncooked rice
1/2 cup uncooked green lentils
2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1 can black beans drained and rinsed
1/2 cup fire roasted tomatoes drained
1 can diced green chiles 4 oz
1 zucchini shredded small
1/2 cup frozen corn thawed
1 cup red enchilada sauce
3/4 cup grated cheddar cheese

Steps:

  • Heat a large pot or saucepan over medium high heat.
  • When the pot is heated add oil and add in the onion and garlic.
  • Sauté for a couple minutes then add in the rice and lentils
  • Add in the stock, stir and bring to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer for 30-40 minutes, or until lentils and rice are tender
  • If there is any excess liquid drain it.
  • Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  • Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together
  • Heat the mixture until the cheese is melted.
  • Top with the remaining cheese and cover with a lid.

EASY CHEESY RED BEANS AND RICE



Easy Cheesy Red Beans and Rice image

Make and share this Easy Cheesy Red Beans and Rice recipe from Food.com.

Provided by The Silly Goose

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons oil
3/4 cup green bell pepper, diced
1/2 cup onion, diced
1 garlic clove, minced
1 bay leaf
1 -2 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can diced chili ready tomatoes (do not drain)
1 (15 ounce) can kidney beans (do not drain) or 1 (15 ounce) can pinto beans (do not drain)
4 cups cooked brown rice
1 cup sharp cheddar cheese, shredded
sour cream (to garnish)

Steps:

  • In large skillet heat oil on medium heat. Add green peppers, onions and garlic. Cook until tender.
  • Add salt, pepper, bayleaf, diced tomatoes and beans. Simmer 20 minutes on low.
  • Remove bay leaf, mash about 1/2 of the beans and tomatoes.
  • Add rice, stir until combined.
  • Sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.

Nutrition Facts : Calories 515.9, Fat 18.7, SaturatedFat 7.4, Cholesterol 29.7, Sodium 1080.6, Carbohydrate 69.3, Fiber 11.3, Sugar 6.5, Protein 18.6

CHEESY RICE AND BEANS



Cheesy Rice and Beans image

Take it easy with Cheesy Rice and Beans. This hearty one-dish meal has rice and beans, of course, but also has turkey, tomatoes and melty cheese.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 6

1 pkg. (16 oz.) frozen ground turkey, thawed
2 cans (10 oz. each) diced tomatoes and green chiles, undrained
1 can (15.5 oz.) red kidney beans, drained, rinsed
1 cup instant white rice, uncooked
1/2 cup water
4 KRAFT 2% Milk Pepperjack Singles

Steps:

  • Cook and stir turkey in large nonstick skillet on medium heat until no longer pink; drain.
  • Add tomatoes with their liquid, the beans, rice and water; mix well. Cover. Cook until liquid is absorbed, stirring occasionally.
  • Top with Singles; cover. Let stand until Singles are melted.

Nutrition Facts : Calories 410, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 870 mg, Carbohydrate 48 g, Fiber 7 g, Sugar 5 g, Protein 30 g

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