Beef-Taco Rice With Refried Beans

Ingredients

• 4 cups water
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1.25-ounce) package taco seasoning, divided
• 4 cups uncooked instant rice
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 pound ground round
• Cooking spray
• 1 (16-ounce) can fat-free refried beans
• 1 (8-ounce) package preshredded reduced-fat Mexican blend or cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce.
3. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan. Stir in remaining taco seasoning.
4. Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread the remaining rice mixture over cheese; top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.