Island Style Rice and Beans

READY IN: 45mins
Recipe by CraftScout

I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.

Top Review by Denise P.

I don't like green pepper, so I used half red, half orange peppers. I didn't use white rice, but I had some sticky rice to use, and instead of whole canned tomatoes I used a can of Rotel, so no needed for hot sauce. DH really liked it, we will probably make again

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
  3. Add rice and cumin; cook while stirring, for 1 minute.
  4. Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
  5. Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
  6. FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

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