Mexican Beans and Rice Recipe
On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! —Lorraine Caland, Shuniah, ON
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 green onions chopped
- 1/4 teaspoon pepper
- 1/4 cup shredded cheddar cheese
- 2 teaspoons worcestershire sauce
- 1/4 cup reduced-fat sour cream
- 1 medium onion chopped
- 1 tablespoon canola oil
- 1 medium green pepper chopped
- 2 cups cooked brown rice
- 1 can (28 ounces) diced tomatoes undrained
- 2 celery ribs chopped
- 1 can (16 ounces) kidney beans rinsed and drained
- 1-1/2 teaspoons chili powder
- Carbohydrate 38.9941433998398 g
- Cholesterol 11.611875 mg
- Fat 8.35044134134615 g
- Fiber 5.5174142535095 g
- Protein 7.09254005528846 g
- Saturated Fat 2.80876423942308 g
- Serving Size 1 1 serving (423g)
- Sodium 385.976081089744 mg
- Sugar 33.4767291463302 g
- Trans Fat 0.406879316346152 g
- Calories 251 calories
Directions In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings. Originally published as Mexican Beans and Rice in Healthy Cooking August/September 2011, p54 Nutritional Facts 1-1/2 cups equals 354 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 549 mg sodium, 58 g carbohydrate, 12 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
