Ingredients
1 cup uncooked brown rice1 can (16 ounces) kidney beans, rinsed and drained1 large onion, chopped1 tablespoon canola oil1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained2 teaspoons chili powder1/4 teaspoon salt1-1/4 cups shredded reduced-fat cheddar cheese, divided
Preparation
Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.
In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture.
Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
