Tex-Mex Rice and Bean Casserole
(from amylicious’s recipe box)
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.
POINTS® Value: 4
Level of Difficulty: Easy
Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.
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.
Source: weightwatchers.com (from RecipeThing user salonx)
Prep time: 15 minutes
Cook time: 40 minutes
Serves 6 people
Categories: casserole
Ingredients
- 1 sprays cooking spray
- 1 cup canned yellow corn, drained, or frozen, thawed corn kernels
- 1 Tbsp canned green chili peppers, chopped, mild or hot
- 15 oz canned pinto beans, drained and rinsed
- 1 cup cooked brown rice, fresh or day old
- 3/4 cup shredded reduced-fat Mexican-style cheese
- 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 reduced-fat Mexican-style cheese
Directions
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Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
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In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
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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.