ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican-Style Rice & Beans

Prep time 10 mins
Cook time 10 mins
Yield 4 servings


  • 1 package Knorr® Rice Sides™ - Chicken
  • 2 cups water
  • 2 tablespoons I Can't Believe It's Not Butter!® Spread
  • 1 medium red or green bell pepper, diced
  • 3 green onions, sliced
  • 1 can (15 to 19 oz.) black or red kidney beans, rinsed and drained
  • 1/2 cup shredded Monterey Jack or cheddar cheese (about 2 oz.)
  • 4 medium flour tortillas, warmed

How to Make It

  1. Prepare Knorr® Rice Sides™ - Chicken with water and 1 tablespoon Spread according to package directions.

    Meanwhile, melt remaining 1 tablespoon Spread in 10-inch skillet over medium-high heat and cook red pepper, stirring occasionally, 2 minutes. Add green onions and beans and continue cooking, stirring occasionally, 1 minute. Toss with hot Rice Sides.

    To serve, evenly spoon rice mixture into warm tortillas, then top with cheese. Garnish, if desired, with hot sauce, sour cream and shredded lettuce.