Creamy Salsa Bean and Rice Bake

Creamy Salsa Bean and Rice Bake

Prep Time 20 min
Cook Time 45 Min
Servings 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 tbsps. Crisco® All-Vegetable Shortening
  • 1 medium onion
  • 1/2 cup uncooked long grain rice
  • 1 (15 1/2 oz.) can red kidney beans
  • 1/2 cup prepared salsa
  • 3/4 cup water
  • 1 cup creamed cottage cheese
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. chili powder
  • 1/2 cup shredded sharp Cheddar cheese
  • Green bell pepper slices

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 2-quart casserole with no-stick cooking spray.

  • Step 2

    MELT shortening in medium skillet. Cook and stir onion and rice about 5 minutes or until onion is tender. Remove from heat. Stir in beans, salsa, water, cottage cheese, salt, pepper and chili powder. Spoon into prepared casserole dish. Cover tightly.

  • Step 3

    BAKE 40 to 50 minutes or until bubbly and rice is tender. Cool 10 minutes. Sprinkle with cheese. Garnish with green pepper slices.

Serving size
(1/6 of recipe)

  • Calories 250
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 730mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 6g
  • Sugars 4g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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