Cheesy Rice & Beans

By Lois L. from Indus School, Birchdale, Minnesota.


Just a taste of this moist and flavorful side dish begs for more.  Filled with savory black and white beans, colorful carrots and pepper, tangy tomatoes and seasonings, and topped with melted cheese, “Cheesy Rice & Beans” is the perfect combination of textures, tastes and nutrition.

Nutrition Facts

Serving size: 222 g

From Fat8.7%
From Saturated Fat3.6%
From Sugar5.7%


Ingredient 6 servings 50 servings
Brown rice, raw1 1/2 c.12.5 c.
Celery, chopped6 T.3 1/8 c.
Onion, chopped6 T.3 1/8 c.
Tomato paste6 T.3 1/8 c.
Tomato sauce3/4 c.6 1/4 c.
Diced fresh tomato6 T.3 1/8 c.
White beans, canned3/4 c.6 1/4 c.
Black beans, canned3/4 c.6 1/4 c.
Carrots, raw, grated3/4 c.6 1/4 c.
Green pepper, raw, chopped6 T.3 1/8 c.
Cheddar cheese, lowfat, shredded6 oz.3 lb. 2 oz.
Cumin1/2 t.4 t.
Cilantro1/2 t.4 t.


Cook rice in water in large pot according to package directions. Wash and chop celery, onion, and green pepper with knife or food processor; wash, peel, and grate carrot with grater. Wash and dice fresh tomato. Open and drain cans of beans. Open cans of tomato paste and tomato sauce. Measure and mix all ingredients together, including herbs and cheese, and place in large 12" x 20" stainless steel baking pan with enough water to keep casserole moist. Cover and bake covered in 350 degree F. oven for 45 minutes to an hour. Keep moist.