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Refried Beans and Rice

Name: Refried Beans and Rice
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1/2 cup chopped green pepper; 1 envelope taco seasoning; 3/4 cup water; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (14-1/2 ounces) stewed tomatoes; 1 can (8 ounces) tomato sauce; 1 cup uncooked instant rice; 1 can (16 ounces) refried beans; Shredded cheddar cheese and chopped green onions, optional

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.—Wanda Jacobs, Willard, Missouri

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Ingredients

1 pound ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup uncooked instant rice
1 can (16 ounces) refried beans
Shredded cheddar cheese and chopped green onions, optional

Directions

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.

Nutrition Facts

3/4 cup: 278 calories, 6g fat (3g saturated fat), 32mg cholesterol, 923mg sodium, 38g carbohydrate (6g sugars, 7g fiber), 19g protein.

Refried Beans and Rice

Total Time

Makes

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