Cheesy Rice and Bean Torta - Kraft Recipes Top
Comida Kraft
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Cheesy Rice and Bean Torta

Prep Time
Total Time

8 servings, one wedge each

This Cheesy Rice and Bean Torta is a delicious way to please a crowd of eight, and it's skillet-simple to prepare.

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What You Need

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Make It

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  • Combine all ingredients except oil.
  • Heat oil in medium skillet on medium heat. Add rice mixture; press firmly onto bottom of skillet with back of spatula. Cook 10 min. or until bottom is golden brown. Loosen torta from bottom of skillet; tip skillet and slide torta onto plate. Invert skillet over torta; flip skillet and plate over. Return skillet to heat to cook other side of torta. Cook 10 min. or until bottom is golden brown.
  • Slide torta onto plate. Cut into wedges to serve.

Special Equipment Needed

How to Prepare in Oven

Heat oven to 350ºF. Mix rice mixture and press onto bottom of medium ovenproof skillet. Bake 25 min. or until heated through.

Serving Suggestion

Serve with a salad of mixed greens, sliced pears and red grapes tossed with KRAFT Classic Ranch Dressing.

How to Halve Recipe

This recipe can easily be halved to make 4 servings. Use 1 cup each rice, beans and cheese, 4 ham slices, 1/2 cup red peppers, 1 egg and 1-1/2 tsp. each cilantro and oil.


  • 8 servings, one wedge each

Nutritional Information

Serving Size 8 servings, one wedge each
Calories 260
Total fat 12g
Saturated fat 6g
Cholesterol 90mg
Sodium 480mg
Carbohydrate 22g
Dietary fiber 4g
Sugars 1g
Protein 16g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 2 out of 5 by from The base recipe is fine, but quite bland. The base recipe is fine, but quite bland. I think next time I will add red pepper or cumin.
Date published: 2009-12-29
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