Rice and Bean Tostadas

Yield: 4 servings ( Serving Size: servings )
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  • 1 can(s) chili beans with chili gravy (15-ounce)
  • 1/2 cup(s) chopped onion (1 medium)
  • 1 cup(s) quartered cherry tomatoes or salsa
  • 1-1/2 cup(s) quick-cooking brown rice
  • 1/2 cup(s) shredded cheddar cheese (2 ounces)
  • 3 cup(s) shredded lettuce
  • 8 tostada shells
  • 1-1/2 cup(s) water
  • 1 can(s) whole kernel corn, drained (8-ounce)


  1. 1. Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.

  2. 2. Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.

  3. 3. To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes or salsa.
August 2010

This recipe is a personal recipe added by flambe99 and has not been tested or endorsed by MyRecipes.

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