Southwest Vegetarian Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese. Ingredients:
3/4 cup brown rice, uncooked |
1 1/2 cups water |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 (10 ounce) can diced tomatoes with green chilies |
1 cup salsa |
1 cup sour cream |
1 cup cheddar cheese, shredded |
1/4 teaspoon pepper |
1/2 cup red onion, chopped |
1 (2 1/4 ounce) can black olives, sliced, drained |
1 cup mexican blend cheese, shredded |
Directions:
1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
2. In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
3. Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
4. Let stand 10 minutes.
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