Tex-Mex Rice and Bean Casserole
Canned yellow corn
1 cup(s), drained, or frozen, thawed corn kernels
Canned green chile 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
Weight Watchers Reduced fat Mexican style shredded cheese
Fat free sour cream
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.