Southwest Vegetarian Bake |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights. Ingredients:
3/4 cup uncooked brown rice |
1-1/2 cups water |
1 can (15 ounces) black beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 can (10 ounces) diced tomatoes and green chilies |
1 cup salsa |
1 cup (8 ounces) reduced-fat sour cream |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 teaspoon pepper |
1/2 cup chopped red onion |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
Directions:
1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender.
2. Preheat oven to 350°. In a large bowl, combine beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
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