Tex-Mex Rice and Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Weight Watchers Recipe POINTS® Value: 4 Servings: 6 Preparation Time: 15 min Cooking Time: 40 min Level of Difficulty: Easy Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast. Ingredients:
1 sprays cooking spray |
1 cup yellow corn (canned, drained, or frozen, thawed corn kernels) |
1 tbsp green chili peppers (canned, chopped, mild or hot) |
15 oz canned pinto beans, drained and rinsed |
1 cup brown rice (cooked) |
3/4 cup shredded low fat cheddar cheese (mexican-style ) |
3/4 cup fat-free sour cream |
1/4 tsp chili powder |
1/4 tsp table salt |
1/8 tsp black pepper |
2 tbsp scallion(s), chopped (dark green part only) |
2 tbsp shredded low fat cheddar cheese (mexican-style) |
Directions:
1. Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
2. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
3. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.
4. Note 1: Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.
5. Note 2: If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.
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