Tuesday, October 28, 2008

Tex-Mex Rice and Bean Casserole - 4 WW pts

POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy

Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.


* 1 spray(s) cooking spray
* 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
* 1 tbsp canned green chili peppers, chopped, mild or hot
* 15 oz canned pinto beans, drained and rinsed
* 1 cup(s) cooked brown rice, fresh or day old
* 3/4 cup(s) shredded reduced-fat Mexican-style cheese
* 3/4 cup(s) fat-free sour cream
* 1/4 tsp chili powder
* 1/4 tsp table salt
* 1/8 tsp black pepper
* 2 tbsp scallion(s), chopped (dark green part only)
* 2 tbsp shredded reduced-fat Mexican-style cheese


* 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.


* 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.

No comments: