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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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One of my favorite frozen weight watchers dinners is Santa Fe Beans and Rice. This is my knock off version that comes pretty close. Ingredients:
2 cups cooked white rice |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen corn |
1 (10 ounce) can of diced mexican-style tomatoes (like rotel) |
1 cup salsa |
1 cup low-fat sour cream |
2 cups shredded reduced-fat mexican cheese blend, divided |
1 small red onion, chopped |
1 (2 1/4 ounce) can sliced ripe olives, drained |
Directions:
1. Preheat oven to 350.
2. In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
3. Transfer to a greased 2 quart baking dish and top with onions and olives.
4. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.
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