Sign Up

Serves: 6
Total Calories: 1,633.183
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

1 (15-ounce) can red, black, or kidney beans rinsed and drained
1 (14 1/2-ounce) can diced tomato no salt added
1 cup whole grain instant brown rice
3/4 cup salsa of your choice
1 cup water
4 to 5 drops Tabasco Hot Sauce
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon salt (opt)
1 cup shredded reduced fat Cheddar cheese

1. Preheat oven to 350°.
2. Mix together all ingredients (minus cheese) in a 9" x 13" baking dish.
3. Cover and put in oven to bake. Set timer for 55 minutes.
4. Scour fridge for salad fixins and make. When timer sounds, uncover, sprinkle cheese over top and allow to melt in oven while you set the table.
5. Serve with a tossed salad and fresh or canned pears.

MENU:
Spanish Red Beans & Rice
Tossed Salad
Pears

Nutritional Facts:

Serves: 6
Total Calories: 1,633.183
Calories from Fat: 412.562

More Recipes from the Lickety Split Meals Cookbook:
Oven Baked Lentils and Rice
Pizzucchini with Redskins
Tuna Noodle Casserole
Tantalizing Turkey Loaf Dinner
LaZonya
Mexican LaZonya
Kickin' Chicken with Fries
Delicate Baked Fish
Chicken and Vegetables in Foil
Simple Baked Chicken and Rice
Chicken and Bean Enchiladas
Creamy Chicken Enchiladas
Spanish Red Beans and Rice
Ratatouille
Jack in the Pumpkin
Spinach Veal Roll
Chili Cornbread Pie