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    You are in: Home / Recipes / Simple Mexican Rice and Bean Bake Recipe
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    Simple Mexican Rice and Bean Bake

    Simple Mexican Rice and Bean Bake. Photo by IngridH

    1/2 Photos of Simple Mexican Rice and Bean Bake

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sam #3's Note:

    From Betty Crocker's New Eat and Lose Weight Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease an 8in square baking dish.
    3. 3
      Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
    4. 4
      Mix beans and remaining salsa.
    5. 5
      Spoon over rice mixture.
    6. 6
      Sprinkle with remaining cheese.
    7. 7
      Bake 30 minutes.

    Ratings & Reviews:

    • on July 05, 2010

      55

      I am eating this right now and it is AWESOME!!! I gave it five stars for the flavor and for the fact that it is probably the quickest and easiest thing I've ever made. I topped it with green onion and cilantro, and non-fat plain yogurt. You could vary it with different types of salsa, or perhaps add ground beef to the egg-and-rice mixture. If my husband leaves any leftovers, it will be great for breakfast. This is sure to be a staple in my house! Update: made to drop off uncooked at my sis & bro-in-law's house who had just come home with their new baby. The loved it. I only had Monterey Jack cheese on hand, used brown rice, and this time only had a can of refried beans instead of pinto.

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    • on June 09, 2010

      45

      Simple and quick. Reminded me of Spanish rice, only better. I added some cumin and fresh cilantro.And just mixed everything in a bowl and tossed into my 8x8. The two of us ate about 2/3 of it last night, only stopping to save some for his lunch! I also like that this called for pinto beans instead of black beans. BF said next time to serve it with texas toast.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2010

      45

      Really good. I cut the recipe in half, and cooked it in a 6 inch square pan. the only changes I made were to add some salt (as I cooked my beans from dried) and some cumin, as I really love it in Mexican food. This was one of the easiest casseroles I've made in a long time, and it made a great lunch. I think that next time I would toss all of the ingredients (except some of the cheese) together, as I didn't think the layering added anything to the dish, and a few of my beans turned out really dry. I'd also increase the chili powder, but that's just personal taste, not a reflection on the recipe. Thanks for posting a great dish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Simple Mexican Rice and Bean Bake

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.5
     
    Calories from Fat 85
    14%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.0 g
    25%
    Cholesterol 70.9 mg
    23%
    Sodium 881.5 mg
    36%
    Total Carbohydrate 108.3 g
    36%
    Dietary Fiber 10.7 g
    42%
    Sugars 3.4 g
    13%
    Protein 22.7 g
    45%

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