Tex-Mex Beans And Rice Bake Recipe

Name: Tex-Mex Beans And Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can whole tomatoes; 1 (16 oz.) can kidney beans; 1 1/3 c. sliced zucchini; 1 c. rice; 1 c. chopped onion; 2 tsp. chili powder; 1 1/2 tsp. ground cumin; 1/2 tsp. garlic salt; 1/2 c. green pepper strips; 1/2 c. shredded Mozzarella cheese

Servings: persons

1 (16 oz.) can whole tomatoes
1 (16 oz.) can kidney beans
1 1/3 c. sliced zucchini
1 c. rice
1 c. chopped onion
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. garlic salt
1/2 c. green pepper strips
1/2 c. shredded Mozzarella cheese

1
Preheat oven to 350u00b0.
2
Drain and chop tomatoes.
3
Reserve juice; add enough water to juice to equal 2 1/2 cups liquid. Combine tomatoes, liquid and all ingredients, except pepper and cheese, in a 13 x 9-inch bake dish.
4
Mix well.
5
Cover tightly with foil; bake for 45 minutes or until most of liquid is absorbed.
6
Uncover and stir.
7
Sprinkle with green pepper and cheese.
8
Return to oven to melt cheese.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) can whole tomatoes, 1 (16 oz.) can kidney beans, 1 1/3 c. sliced zucchini, 1 c. rice, and more.

Yes, Tex-Mex Beans And Rice Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Beans And Rice Bake

How did you like this recipe?

Frequently Asked Questions