Best Cheesy Rice And Bean Strata Recipes

CHEESY BEANS AND RICE

Cheesy Beans and Rice image

After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! -Linda Rindels of Littleton, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CHEESY VEGETABLE STRATA

Cheesy Vegetable Strata image

Looking for a make-ahead breakfast? Then try cheesy vegetable strata - a wholesome main dish!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h40m

Yield 8

Number Of Ingredients 9

Ingredients

8 slices bread
1 bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers (or other combination), thawed and drained
2 cups shredded reduced-fat Cheddar cheese (8 ounces)
8 eggs or 2 cups fat-free cholesterol-free egg product
4 cups fat-free (skim) milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper (cayenne)

Steps:

Cut each bread slice diagonally into 4 triangles. Arrange half of the bread triangles in ungreased rectangular pan, 13x9x2 inches. Top with vegetables. Sprinkle with cheese. Top with remaining bread.
Beat remaining ingredients with hand beater or wire whisk until well mixed; pour evenly over bread. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 245, Carbohydrate 22 g, Cholesterol 220 mg, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg

CHEESY RICE AND BEAN STRATA

Cheesy Rice and Bean Strata image

This is a great vegetarian recipe! It is very filling and reheats well, which is good since it makes a ton! Enjoy!

Provided by Bumblina

Categories One Dish Meal

Time 55m

Yield 1 9x13 baking dish, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
2 cups red onions, minced
1 teaspoon ground cumin
2 garlic cloves, minced
1 (10 ounce) package fresh spinach, chopped
2 (15 1/2 ounce) cans kidney beans, drained
1 (16 ounce) jar picante sauce
1 teaspoon cooking spray
8 cups cooked white rice
3 -4 roma tomatoes (sliced 1/4 inch thick = about 12 slices)
1 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 cup marinara sauce
1/2 cup sour cream

Steps:

Preheat oven to 350'.
Cook rice according to directions on package. Set aside.
Heat olive oil in large nonstick skillet over medium-high heat.
Add red onion, cumin, and garlic. Sautee 2 minutes.
Add spinach and sautee 1 minute or until spinach wilts.
Remove from heat. Set aside.
In a seperate bowl combine beans and picante sauce; stir well.
Coat bottom of a 13X9 inch baking dish with cooking spray.
Spread 2 cups of bean mixture in 13X9 baking dish.
Spread 4 cups cooked rice over bean mixture.
Top with tomato slices.
Layer spinach mixture, remaining 4 cups of rice, and 2 cups bean mixture over tomato slices.
Cover and bake at 350' for 25 minutes.
Sprinkle with cheeses.
Bake, uncovered, an additional 10 minutes or until cheese melts.
Top each serving with 2 tablespoons marinara sauce and 1 tablespoon sour cream.
Enjoy.