Simple Mexican Rice and Bean Bake

READY IN: 35mins
Recipe by Sam #3

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

Top Review by Shalabhanjika

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.

Ingredients Nutrition

Directions

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

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