Taco Beans and Rice

Taco Beans and Rice
Photo by Oxmoor House


  • 1 (8.8-ounce) pouch microwaveable cooked brown rice (such as Uncle Ben's Whole Grain Brown Ready Rice)
  • 1 ½ cups refrigerated prechopped tricolor bell pepper
  • 1 (16-ounce) can dark red kidney beans, rinsed and drained
  • 1 (1.25-ounce) package 40%-less-sodium taco seasoning mix, divided
  • 1 cup refrigerated prechopped onion
  • 1 tablespoon olive oil
  • ½ cup (2 ounces) reduced-fat shredded sharp cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat; add bell pepper and onion. Cook 7 minutes or until lightly browned, stirring often. Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix. 2. Place rice in a medium bowl; heat...

View full recipe at My Recipes


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