Cheesy Rice And Bean Casserole

Cheesy Rice And Bean Casserole

Ingredients:

1/2	cup	uncooked instant rice
1/2	cup	boiling water
15 1/2	ounces	dark red kidney beans - (canned), drained and rinsed
14 1/2	ounces	diced tomatoes - (canned), undrained
1	cup	frozen corn
2	teaspoons	chili powder
2	ounces	shredded cheddar cheese

1. Heat oven to 350F degrees.

2. In ungreased 1 1/2 quart casserole, combine all ingredients except cheese; mix well. Cover tightly.

3. Bake at 350F degrees for 20 to 25 minutes or until rice is tender and casserole is thoroughly heated, stirring once halfway through baking.

4. Remove cover; sprinkle cheese over casserole. Bake uncovered for an additional 5 to 10 minutes or until cheese is melted.

119 Calories (kcal); 6g Total Fat; (38% calories from fat); 6g Protein; 14g Carbohydrate; 15mg Cholesterol; 112mg Sodium