Tex-Mex Rice and Bean Casserole
- Total Time
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.
cooking spray1 spray(s)
canned yellow corn1 cup(s), drained, or frozen, thawed corn kernels
canned green chili peppers1 Tbsp, chopped, mild or hot
canned pinto beans15 oz, rinsed and drained
long grain cooked brown rice1 cup(s), fresh or day old
WeightWatchers Reduced fat Mexican style blend shredded cheese⅞ cup(s)
fat free sour cream¾ cup(s)
chili powder¼ tsp
table salt¼ tsp
black pepper⅛ tsp
uncooked scallion(s)2 Tbsp, chopped (dark green part only)
- Preheat oven to 350ºF. 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. Yields 1 piece per serving.