Cheesy Beans and Rice

1 cup uncooked brown rice 1 (16 ounce) can kidney beans, rinsed and drained 1 large onion, chopped 1 tablespoon canola oil 1 (14.5 ounce) can diced tomatoes and green chilies, undrained 2 teaspoons chili powder 1/4 teaspoon salt 1 1/4 cups shredded reduced-fat Cheddar cheese, divided

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    Default Cheesy Beans and Rice

    1 cup uncooked brown rice
    1 (16 ounce) can kidney beans, rinsed and drained
    1 large onion, chopped
    1 tablespoon canola oil
    1 (14.5 ounce) can diced tomatoes and green chilies, undrained
    2 teaspoons chili powder
    1/4 teaspoon salt
    1 1/4 cups shredded reduced-fat Cheddar cheese, divided

    Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.

    In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.

    Cover and bake at 350 degrees F for 30 minutes or until heated through.

    Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

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