BEANS AND RICE DINNER
On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender., Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.
Nutrition Facts : Calories 354 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 549mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 12g fiber), Protein 15g protein.
RED BEAN AND RICE TACOS
Want a fresh, new spin on tacos? Try this easy-to-make dinner recipe by combining ground beef and Zatarain's Red Beans and Rice. Serve with typical taco toppings or mix it up with avocado, sour cream and chopped cilantro. Ready in 30 minutes.
Provided by Zatarains
Categories Rice
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef in large skillet on medium-high heat. Drain fat.
- Stir in water, Rice Mix and cumin. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Stir occasionally to prevent sticking. Remove from heat. Let stand 5 minutes.
- Spoon rice mixture into warmed taco shells. Serve with assorted toppings, if desired.
Nutrition Facts : Calories 200.5, Fat 11, SaturatedFat 3.8, Cholesterol 25.7, Sodium 125.8, Carbohydrate 16, Fiber 1.2, Sugar 0.3, Protein 8.9
BEAN AND RICE TACOS
This was our dinner the other night. A personal concoction that my kids loved and told me I should post it on Zaar. So here it is! MMM...
Provided by LizAnn
Categories Mexican
Time 40m
Yield 15-20 taco's, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
- Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
- Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
- Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.
TACO RICE WITH BEEF AND REFRIED BEANS
This hearty meal is great for a potluck. It easily converts to a vegetarian recipe if you use vegetarian beef crumbles. It is super-easy to make and tastes delicious! It came from The Best of Cooking Light...Everyday Favorites
Provided by SAHMchef
Categories Meat
Time 20m
Yield 15 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In large saucepan, mix together the first 5 ingredients plus half the taco seasoning. Bring to a boil and remove from heat. Stir in rice, cover and let stand 5 minutes, then add tomato sauce.
- Meanwhile, in a large skillet, cook ground beef over med-high heat until browned. Drain off the grease. Mix the remaining taco seasoning with the beef.
- In a 13x9" baking dish coated with cooking spray, spread half of the rice mixture. Spread the refried beans evenly over the top. Then spread the beef mixture and top with 1/2 the cheese. Spread remaining rice mixture, and top with the remaining cheese.
- Bake at 350 degrees for 10 minutes, or until cheese melts.
Nutrition Facts : Calories 330.3, Fat 11.5, SaturatedFat 5.4, Cholesterol 43.5, Sodium 498.7, Carbohydrate 37.5, Fiber 1.9, Sugar 3.1, Protein 18.5
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