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Spicy Rice, Bean & Cheese Skillet

Spicy Rice, Bean & Cheese Skillet recipe
photo by:kraft
What's the spicy secret in this rice, bean and cheese skillet? A can of diced tomatoes with green chiles.
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 1-1/2 cups each
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posted:
4/21/2006
I really liked this recipe! I used it as burrito filling instead of just eating it by itself. I also added red, green and yellow peppers for color. We like things spicy so I added jalapeno peppers. Next time I would add "Hot" salsa to make it a bit hotter!
posted:
3/10/2006
I like to add half a red onion, a red pepper, a jalapeno and 1/2 a cup of prepared salsa (I like Hot Salsa Lisa) this recipe works really well with substitutions!
posted:
1/29/2006
This recipe makes a great dinner, burrito filler, or dip with tortilla chips. My husband and I didnt care for the chunks of tomatoes so the next time I made it I substituted tomato sauce and it is much more to our liking. To make up for the green chiles being absent in the sauce I use a little chili powder. I really like this dish and make it pretty regularly now.
posted:
11/6/2005
This was a very fast and easy recipe to make and the fact that it is nutritious too is a definite plus. I served this dish in burritos and my fiance, his mother, and sister loved them. I will definitely be making this again and there are so many additions you can make to this recipe as well!
posted:
7/20/2005
I really enjoyed this meal. Instead of eating it w/ a fork, I ate it with Light Tortilla chips, just like a dip. I also added some extra cheese to the recipe. Very good!
posted:
6/6/2005
This recipe is really good paired with tacos or fajitas. I like the fact that it uses black beans & brown rice which is much more healthy. A great recipe for those you are healthy eaters.
posted:
4/5/2005
I love the ease of preparation and the Mexican flavors of this meatless meal. I first discovered it on the back of a 10-minute brown rice box. I most often prepare the recipe using regular brown rice; I simply start the rice first and add it without the water when the recipe calls for it. I fix this recipe frequently, and I like to serve it with tortilla chips for crunch.
posted:
3/29/2005
Quick and easy. Tastes even better the next day. I make enough to store some in the refrigerator for leftovers later in the week.
posted:
2/19/2005
tasted terrible.
posted:
1/20/2005
It was very quick, easy, and good!!! The leftovers made an awesome (and light) lunch the next day!
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