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Rice and Bean Bake Recipe from Betty Crocker


1 cup uncooked regular long-grain white rice
1 1/2 cups boiling water
1 tablespoon vegetable or chicken bouillon granules
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Progresso® dark red kidney beans, undrained
1 box (9 oz) Green Giant® frozen baby lima beans, thawed, drained
1/2 cup shredded Cheddar cheese (2 oz)



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