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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

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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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    Units: US | Metric


    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


      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


      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.

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    • on April 26, 2010


      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!

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    Read All Reviews (5)


    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
    Total Fat 9.5 g
    Saturated Fat 5.0 g
    Cholesterol 70.9 mg
    Sodium 881.5 mg
    Total Carbohydrate 108.3 g
    Dietary Fiber 10.7 g
    Sugars 3.4 g
    Protein 22.7 g

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