Denise in da Kitchen's Note:
This recipe is very easy and forgiving. You can do a lot with it to "make it your own".
My Private Note
Units: US | Metric
- 3 tablespoons chopped onions
- 3 tablespoons chopped green peppers
- 2 tablespoons chopped celery
- 2 tablespoons melted butter
- 1 1/2 cups cooked rice (white or brown)
- 1 1/2 cups canned tomatoes (or use Rotel for an extra "kick")
- 1 (15 ounce) can black beans, drained (or any other beans of your choice)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 1In a skillet, cook onion, green pepper and celery in butter until onion is tender.
- 2Blend in rice, tomatoes, beans, seasonings and Worcestershire sauce.
- 3Cook slowly, stirring occasionally, for 5 minutes.
- 4Turn mixture into a greased casserole.
- 5Bake at 350°F for 15 minutes.
- 6**Sometimes I like to melt a little Monterey Jack or cheddar cheese on top during the last 5 minutes of cooking.
- 7Also, if my daughter isn't eating with us, I'll use Rotel instead of the tomatoes. I've even been known to add a dash or two of hot sauce!
- 8If you don't like black beans, use pinto beans or chili beans. The choice is yours.
- 9Of course meat eaters can add browned ground beef or chicken.
- 10Also, to make this a really easy meal I sometimes cook it on the stove in my large cast iron skillet and just pop it in the oven in that! Now that truly is a one-pot meal!
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Nutritional Facts for Spanish Rice and Beans
Serving Size: 1 (132 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 178.7
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 2.5 g
- Cholesterol 10.1 mg
- Sodium 496.8 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 5.3 g
- Sugars 2.6 g
- Protein 6.2 g