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Recipes

Cheesy Red Beans and Rice

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INGREDIENTS

  • 2 tsp. olive oil or canola oil
  • 1 red or green bell pepper (or 1/2 of each), diced
  • 3 cloves garlic, minced
  • 1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
  • 1 can (15 or 16 oz.) red beans or kidney beans, rinsed and drained
  • 3/4 tsp. hot pepper sauce or more to taste
  • 2 pouches (8.8 to 10 oz.) fully cooked brown or brown and wild rice*
  • 2 cups (8 oz.) Sargento® Fancy Shredded Reduced Fat Colby-Jack Cheese, divided
  • 1 Tbsp. chopped fresh thyme or parsley (optional)
 

DIRECTIONS

  • 1

    Heat oil in a large skillet over medium heat. Add bell pepper; cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute. Add tomatoes; bring to boil. Cook 5 to 6 minutes or until vegetables are crisp-tender. Add beans and pepper sauce; cook 4 minutes or until heated through.

  • 2

    Meanwhile, prepare rice according to package directions. Stir in 1 cup cheese; transfer to serving plates. Top with bean mixture and remaining cheese. Garnish with thyme, if desired.

Cheesy Red Beans and Rice

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • *3-1/2 cups cooked rice may be substituted.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 379

Total Fat 14.0g

Saturated Fat 7.1g

Trans Fat 4.7g

Polyunsaturated Fat 1.0g

Cholesterol 37g

Sodium 496g

Carbohydrates 41g

Protein 24g

Dietary Fiber 10g

Vitamin A 88g

Vitamin C 61g

Calcium 501g

Iron 3g