Tex-Mex Rice and Bean Casserole
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.
- cooking spray
- 1 cup canned yellow corn, drained, or frozen, thawed corn kernels
- 1 tablespoon chopped canned green chili peppers, mild or hot
- 15 ounces canned pinto beans, rinsed and drained
- 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 teaspoon chili powder
- 1/4 teaspoon table salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped uncooked scallions (dark green part only)
- 2 tablespoons shredded reduced-fat Mexican-style cheese
- Preheat oven to 350 degrees F. Coat a 2-quart glass baking dish with cooking spray.
- In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
- 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.
- Recipe courtesy of Weight Watchers
Per serving: 191 kcal cal., 4 g fat (2 g sat. fat), 30 g carb., 5 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet