Tex-Mex Rice and Bean Casserole

3
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.

Ingredients

cooking spray

1 spray(s)

canned yellow corn

1 cup(s), drained, or frozen, thawed corn kernels

canned green chili peppers

1 Tbsp, chopped, mild or hot

canned pinto beans

15 oz, rinsed and drained

long grain cooked brown rice

1 cup(s), fresh or day old

WeightWatchers Reduced fat Mexican style blend shredded cheese

cup(s)

fat free sour cream

¾ cup(s)

chili powder

¼ tsp

table salt

¼ tsp

black pepper

tsp

uncooked scallion(s)

2 Tbsp, chopped (dark green part only)

Instructions

  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.

Notes

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.

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