Name: Beans and Rice Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 2 celery ribs, chopped; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 can (28 ounces) diced tomatoes, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 2 cups cooked brown rice; 2 teaspoons Worcestershire sauce; 1-1/2 teaspoons chili powder; 1/4 teaspoon pepper; 1/4 cup shredded cheddar cheese; 1/4 cup reduced-fat sour cream; 2 green onions, chopped

Open this recipe in the RecipeMuse app Open

Beans and Rice Dinner

20 min4 servings

On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I use pinto beans instead of kidney beans or white rice instead of brown. Add rolls and a green salad, and dinner is served! —Lorraine Caland, Shuniah, Ontario

Ingredients

1 tablespoon canola oil

2 celery ribs, chopped

1 medium green pepper, chopped

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

2 cups cooked brown rice

2 teaspoons Worcestershire sauce

1-1/2 teaspoons chili powder

1/4 teaspoon pepper

1/4 cup shredded cheddar cheese

1/4 cup reduced-fat sour cream

2 green onions, chopped

Instructions

1 In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.

2 Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.