Spicy Beans and Rice
"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.
Ingredients
- 2 cups uncooked instant rice
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Dash pepper
- 1 can (16 ounces) chili beans, undrained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1/2 cup salsa
- 1 cup shredded reduced-fat cheddar cheese
