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Mexican Rice with Beans & Cheese Bake

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-1/2 cup Lundberg Family Farms Long Grain Brown Rice
  • 1 (14.5oz) can tomatoes with jalapeños, undrained
  • 2 (15 oz) cans pinto beans, drained
  • 2 (7 oz) cans chopped green chilies, undrained
  • 2-1/2 cups water
  • 1/8-1/4 Tsp. dried red pepper flakes (optional)
  • 2 cups shredded Monterey Jack or Pepper Jack cheese, divided

Directions:

  1. Preheat oven to 350°F.
  2. 9″ X 13” well buttered baking dish.
  3. Heat olive oil in a large skillet over medium heat and add onions and garlic; cook for 4-5 minutes until onions are translucent. Transfer into a large bowl.
  4. Stir in Lundberg Long Grain Brown Rice, tomatoes, beans, and green chilies. Heat water to boiling and stir into rice/bean mixture; pour into baking dish.
  5. Stir in one cup grated cheese. Cover with aluminum foil. Bake for 65-70 minutes or until rice is tender. (If rice is tender but excess water remains, remove foil and cook 5 more minutes.)
  6. Just before serving sprinkle with reserved grated cheese. Return to oven until cheese is melted.
  7. Serve with warm tortillas, sour cream, sliced green onions, cilantro, and salsa.

Servings:

9-10  generous servings
Yield: 9.5 cups
1 cup= 232.2 grams

Nutritionals:

Serving size 1 cup, Calories 230, Calories from Fat 70, Total Fat 8g (Sat. Fat 4g, Trans Fat 0g), Cholesterol 15mg, Sodium 530mg, Total Carbohydrates 32g, Fiber 6g, Sugars 3g, Protein 10g.

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