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Refried Beans and Rice

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Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Wanda Jacobs

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Refried Beans and Rice

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Yield:8 servings
Prep:30 min
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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
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Directions

  1. 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.
  2. 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.
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