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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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

Directions

  • In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
  • Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.
Nutrition Facts
1 cup: 294 calories, 5g fat (3g saturated fat), 14mg cholesterol, 905mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 13g protein.

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