 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
A rainbow of colors and flavors is found in this festive dish. You won't believe how hearty and delicious this casserole is, and at only 3 g of fat per serving, it's a smart choice for a great meal! Melody Davis - Overland Park, Kansas Ingredients:
1 cup uncooked brown rice |
1/3 cup uncooked wild rice |
2-3/4 cups vegetable broth |
4 cans (14-1/2 ounces each) diced tomatoes, drained |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups frozen corn, thawed |
1 medium sweet red pepper, finely chopped |
1 medium onion, finely chopped |
6 green onions, chopped |
1 jalapeno pepper, seeded and chopped |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
1/2 cup shredded reduced-fat mexican cheese blend |
Directions:
1. In a large saucepan, bring the brown rice, wild rice and broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
2. In a large bowl, combine the tomatoes, beans, corn, red pepper, onion, green onions, jalapeno, garlic, cumin, cayenne and pepper. Stir in rice.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 8 servings.
|
|