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Bake-Off® Contest 38, 1998
Martinsburg, West Virginia

Sweet & Spicy Beans and Rice

Cupboard companions create a spiced-up beans-and-rice dish.

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  • prep time 15 min
  • total time
  • ingredients 9
  • servings 8
 

Ingredients

1
cup uncooked instant white rice
1 cup water
1
tablespoon oil
1/4
cup chopped red onion
2
(18-oz.) jars or (16-oz.) cans baked beans
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
(1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1/2
cup sour cream, if desired
2
oz. (1/2 cup) shredded Cheddar cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 1 minute. Reduce heat to medium. Add beans, chiles and taco seasoning mix; mix well. Cook just until mixture comes to a boil, stirring occasionally.
  • 3 Add cooked rice; mix well. Spoon into serving dish. Serve with sour cream and cheese.
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 1 minute. Reduce heat to medium. Add beans, chiles and taco seasoning mix; mix well. Cook just until mixture comes to a boil, stirring occasionally.
  • 3 Add cooked rice; mix well. Spoon into serving dish. Serve with sour cream and cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
360
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
),
Cholesterol
20mg
20%;
Sodium
930mg
930%;
Total Carbohydrate
58g
58%
(Dietary Fiber
8g
8%
  Sugars
13g
13%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
15%;
Iron
20%;
Exchanges:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.