Cheesy Red Beans and Rice

Prep Time: 10 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 379
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Cheesy Red Beans and Rice
Prep Time
10 min
Cook Time
15 min

This filling  dish is simple to prepare and offers a great option for Meatless Mondays. Use Sargento® Colby Jack cheese and opt for brown rice for increased micronutrients and fiber.

  • 2 tsp. olive oil or canola oil
  • 1 red or green bell pepper (or 1/2 of each), diced
  • 3 cloves garlic, minced
  • 1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
  • 1 can (15 or 16 oz.) red beans or kidney beans, rinsed and drained
  • 3/4 tsp. hot pepper sauce or more to taste
  • 2 pouches (8.8 to 10 oz.) fully cooked brown or brown and wild rice*
  • 2 cups (8 oz.) Sargento® Shredded Reduced Fat Colby-Jack Cheese, divided
  • 1 Tbsp. chopped fresh thyme or parsley (optional)
  1. Heat oil in a large skillet over medium heat. Add bell pepper; cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute. Add tomatoes; bring to boil. Cook 5 to 6 minutes or until vegetables are crisp-tender. Add beans and pepper sauce; cook 4 minutes or until heated through.
  2. Meanwhile, prepare rice according to package directions. Stir in 1 cup cheese; transfer to serving plates. Top with bean mixture and remaining cheese. Garnish with thyme, if desired.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.00g 22%
Sat. Fat 7.20g 36%
Mono Unsat. Fat 4.80g
Poly Unsat. Fat 1.00g
Cholesterol 37mg 12%
Sodium 497mg 21%
Total Carbohydrate 42g 14%
Dietary Fiber 10g 40%
Sugars 0g
Protein 24g
Vitamin A 88RE
Vitamin C 61mg 102%
Calcium 503mg 50%
Iron 3mg 17%