Buy Cook'n

Spanish Red Beans and Rice

Serves: 6
Total Calories: 1,633.183
Prep time:
Cook time:
Total time:


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.

Spanish Red Beans & Rice
Tossed Salad

Nutritional Facts:

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

This Spanish Red Beans and Rice recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

#1 Best-Selling Recipe App with millions and millions served!