MEXICAN RICE AND BEAN BAKE

Mexican Rice and Bean Bake image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add Mexican flavor to your family's dinner! Enjoy this rice and bean bake that's ready in an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 7

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Ingredients

1 1/4 cups water
1 cup uncooked instant brown rice
1 1/2 cups picante sauce
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
1/4 cup fat-free cholesterol-free egg product or 1 egg
1 can (15 to 16 ounces) pinto beans, drained
1/4 teaspoon chili powder

Steps:

Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix rice, 1/2 cup of the picante sauce, 1/2 cup of the cheese, and the egg product in medium bowl; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce in small bowl; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g