14 1/2 oz diced tomatoes and green chiles, undrained
2 teaspoon chili powder
1/4 teaspoon salt
1 1/4 cup shredded cheddar
Instructions
Combine rice and beans. Saute onion in oil for 5 minutes. Stir in tomatoes, chili powder and salt. Bring to a boil; remove from heat.
In a 2 quart baking dish coated with nonstick spray, layer a third of rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice and tomatoes.
Cover and bake at 350 for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melter.
Originally Submitted
9/11/2012
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