No tortillas are needed to prepare this satisfying skillet recipe. A tasty combination of beans, rice and seasonings is sure to satisfy your hungry family and leave them asking for seconds.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (14 fl oz/398 mL each) Heinz Dark Red Kidney Beans, rinsed
1/4 cup Diana Marinade Spicy Southwest
1 each green pepper and yellow onion, chopped
1/2 cup Heinz Chili Sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
2 cups hot cooked long-grain white rice
1 cup Cracker Barrel Shredded Light Tex Mex Cheese
1/2 cup light sour cream
2 green onions, chopped
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How do I make it ?
Cook beans, marinade, peppers and yellow onions in large nonstick skillet on medium heat 10 min. or until heated through, stirring occasionally.
Meanwhile, combine chili sauce, cilantro and lime juice.
Spoon rice over bean mixture; top with chili sauce mixture and cheese. Cover; cook 5 min. or until cheese is melted. Serve topped with sour cream and green onions.
Kraft Kitchen Tips!
Serve as a warm dip with crisp tortilla chips, or as a tasty side dish with grilled steak or ribs.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 1200 mg
Total carbohydrate 66 g
Dietary fibre 10 g
Sugars 15 g
Protein 28 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.