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Spicy Beans and Rice

4 | 2 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Sandra Castillo, Janesville, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

"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.

TEST KITCHEN APPROVED

Spicy Beans and Rice

4 | 2 Reviews Add your review
Yield:6 servings
Prep:15 min
Cook:10 min
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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 chiles, drained
  • 1/2 cup salsa
  • 1 cup shredded reduced-fat cheddar cheese
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Directions

  1. In a 2-qt. microwave-safe dish, combine the first 6 ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.
  2. 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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