Spicy Rice Bean Cheese Skillet Food

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SPICY RICE, BEAN & CHEESE SKILLET



Spicy Rice, Bean & Cheese Skillet image

What's the spicy secret in this rice, bean and cheese skillet? A can of diced tomatoes with green chiles.

Provided by My Food and Family

Categories     Rice

Time 25m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 9

1 large green pepper, chopped
3 garlic cloves, minced
1 Tbsp. olive oil
1 can (15 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
1-1/4 cups water
2 cups instant brown rice, uncooked
1/4 cup chopped fresh cilantro
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Steps:

  • Cook and stir peppers and garlic in hot oil in large skillet on medium-high heat 2 to 3 min. or until crisp-tender. Add beans, tomatoes and water; stir. Bring to boil.
  • Add rice; stir. Cover; simmer on medium-low heat 5 min. Remove from heat.
  • Stir in cilantro; top with cheese. Let stand, covered, 5 min.

Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 18 g

SPICY RICE, BEAN AND CHEESE SKILLET



Spicy Rice, Bean and Cheese Skillet image

Spicy Rice, Bean and Cheese Skillet

Provided by Minute® Rice

Yield 6

Number Of Ingredients 9

1 tbsp canola oil
1 1/2 cups chopped green bell peppers
3 cloves garlic, minced
1 can (15.5 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, undrained
1 1/4 cups water
2 cups Minute® Brown Rice
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese

Steps:

  • Bring a taste of Mexico to the table today with this easy and flavorful Spicy Rice, Bean and Cheese Skillet. It's ready in just 20 minutes! Step 1
  • Heat oil in a large skillet over medium-high heat. Add green peppers and garlic and cook for 1 minute, until fragrant. Step 2
  • Add beans, tomatoes and green chilies and water to skillet and mix well. Bring to a boil. Step 3
  • Stir in brown rice. Reduce heat to medium-low; cover. Simmer for 10 minutes. Remove from heat. Step 4
  • Stir in cilantro and top with cheese. Let stand, covered, for 5 minutes.

SPICY RICE SKILLET



Spicy Rice Skillet image

Rice is nutritious, economical and easy to prepare. This zippy main dish is both delicious and satisfying. I've served it to countless guests.-Katherine Cruthis, Roe, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8-10 servings.

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
1 cup beef broth
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 cups cooked long grain rice
2 cups sour cream
2 cups shredded cheddar cheese
Corn chips

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered, for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil). Serve over corn chips.

Nutrition Facts : Calories 424 calories, Fat 23g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 976mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

GRAMMY DEE'S CHEESY RICE & BEANS SKILLET



Grammy Dee's Cheesy Rice & Beans Skillet image

Grammy Dee's rice and beans skillet is as easy as it is cheesy-a one-pot recipe you can make on even the busiest of weeknights.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1-3/4 cups water
2 cups instant white rice, uncooked
2 cans (15 oz. each) kidney beans, rinsed
1/2 cup chopped green peppers
1/2 cup chopped onions
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Bring salsa, water and rice to boil in large skillet.
  • Stir in remaining ingredients; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 500, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 24 g

SPICY BEAN AND RICE BURRITOS



Spicy Bean and Rice Burritos image

Burritos with beans, rice, lettuce, cheese and sour cream. With adaptations from http://abitchinkitchen.blogspot.com/2011/10/spicy-bean-and-rice-burritos.html.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon chili powder
1 whole chipotle chile in adobo, minced
1 tablespoon sauce from canned chipotle chile in adobo
1 teaspoon ground cumin
4 dashes cayenne pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1/3 cup water
2 cups brown rice or 2 cups white rice, cooked according to package instructions
1/4 cup fresh salsa
6 (10 inch) tortillas, warmed
8 ounces shredded cheese
3 cups shredded lettuce
4 green onions, sliced thin
8 ounces sour cream

Steps:

  • Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
  • Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.

Nutrition Facts : Calories 850.5, Fat 27.6, SaturatedFat 12.4, Cholesterol 45, Sodium 928.4, Carbohydrate 121.1, Fiber 16, Sugar 4.3, Protein 30.6

SPICY RICE AND BEANS



Spicy Rice and Beans image

Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

Provided by Derf2440

Categories     One Dish Meal

Time 53m

Yield 7 serving(s)

Number Of Ingredients 18

1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley

Steps:

  • Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
  • Add cumin, coriander, chili powder and rice.
  • Cook on medium, stirring occasionally until golden.
  • Stir in carrot, water, bouillon powder and bay leaf.
  • Cover; Simmer on medium low for 20 minutes.
  • Stir in beans, tomato and corn.
  • Cover; heat for 15 to 20 minutes until liquid is absorbed.
  • Remove and discard bay leaf.
  • Stir in cilantro and 1 tablespoon parsley.
  • Garnish with remaining parsley.

Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3

SPICY BEANS 'N' RICE



Spicy Beans 'n' Rice image

Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/8 teaspoon fennel seed, crushed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) butter beans, rinsed and drained
2-1/2 cups cooked rice

Steps:

  • In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,

Nutrition Facts : Calories 298 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 10g fiber), Protein 14g protein.

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