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TEST KITCHEN APPROVED

Spicy Beans and Rice

Name: Spicy Beans and Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 2 cups uncooked instant rice; 2 cups water; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; Dash pepper; 1 can (16 ounces) chili beans, undrained; 1 can (11 ounces) Mexicorn, drained; 1 can (10 ounces) diced tomatoes and green chiles, drained; 1/2 cup salsa; 1 cup shredded reduced-fat cheddar cheese

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Sandra Castillo, Janesville, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

"I make this for a quick meal when we are in a hurry, but I still want to feed my family something nutritious and yummy!" relates Janesville, Wisconsin contributor, Sandra Castillo.

TEST KITCHEN APPROVED

Spicy Beans and Rice

2 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:10 min

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Ingredients

2 cups uncooked instant rice
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Dash pepper
1 can (16 ounces) chili beans, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles, drained
1/2 cup salsa
1 cup shredded reduced-fat cheddar cheese

Text Ingredients

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Directions

1
In a 2-qt. microwave-safe dish, combine the first 6 ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed.

2
Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.