Tex-Mex Rice and Bean Casserole
4
Points®
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. Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.
Ingredients
Cooking spray
4 spray(s)
Canned yellow corn
1 cup(s)
Canned diced green chiles
4 oz
Canned pinto beans
15 oz
Cooked long grain brown rice
1 cup(s)
Shredded reduced fat Mexican-style cheese blend
1 cup(s)
Fat free sour cream
¾ cup(s)
Chili powder
¼ tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Scallions
2 Tbsp
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 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 4 tbsp 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.
4
Yields 1 piece per serving.
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