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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on July 07, 2008

      If I could give more than 5 stars, I would. The only 2 changes I made were using chipotle salsa and brown rice (had both in the cupboard). Hubby and I both went back for seconds. Yum, yum!

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    • on September 13, 2007

      What a great recipe and such a bonus as I had everything onhand! I was looking for a recipe to use up some rice that I had in the fridge and because I had a bit more rice than stated, I threw it all in with an extra egg. Served it nacho style topped with extra salsa, green onions, sour cream and corn chips on the side. The egg base is really light but also very filling. Everyone gobbled this up including my girls. Will definitely be making this again soon. Thank you so much for posting, it's a fantastic idea.

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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
    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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