Jalapeno Beans and Rice
Are you craving something spicy and full of flavor? Look no further! Our easy Jalapeno Beans and Rice is a game changer for busy days. Made with quick-cooking instant rice, this dish is ready in a flash. Perfect for lunch, dinner, or even a weeknight meal.
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Servings: 6 serving
Calories: 119kcal
Ingredients
- 1 can, 10 oz each Rotel Diced Tomatoes & Green Chilies, undrained
- 1 cup water
- ¼ cup sliced green onions
- 1-1/2 cups instant white rice, uncooked
- 1 can, 15 oz each Ranch Style Pinto Beans with Sliced Jalapenos, undrained
- 1 tsp salt
Directions
- In a medium saucepan, add undrained tomatoes, water, salt, and onions. Bring to a boil over medium-high heat
- Stir in the rice and undrained beans with jalapenos until thoroughly mixed; cover.
- Remove the saucepan from the heat. Let stand for 10 minutes with the lid on. Fluff with a fork before serving.
Notes
For the beans with jalapenos, you can substitute a 15-ounce can of regular Ranch Style Pinto Beans (without jalapenos) plus a 4-ounce can of diced jalapeno peppers. This also allows you to customize your heat level by adding more or less jalapenos.
Nutrition Facts
Serving: 1 g | Calories: 119 kcal | Carbohydrates: 25 g | Protein: 4 g | Sodium: 428 mg | Fiber: 4 g | Sugar: 2 g
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