Southwest Vegetarian Bake

8 servings: Nutritional Facts 1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 879 mg sodium, 35 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat. © 2016 RDA Enthusiast Brands, LLC Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63

Photo by Mishell R.
Adapted from tasteofhome.com

PREP TIME

40

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3/4

    cup uncooked brown rice

  • 1-1/2

    cups water

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    can (11 ounces) Mexicorn, drained

  • 1

    can (10 ounces) diced tomatoes and green chilies

  • 1

    cup salsa

  • 1

    cup (8 ounces) reduced-fat sour cream

  • 1

    cup (4 ounces) shredded reduced-fat cheddar cheese

  • 1/4

    teaspoon pepper

  • 1/2

    cup chopped red onion

  • 1

    can (2-1/4 ounces) sliced ripe olives, drained

  • 1

    cup (4 ounces) shredded reduced-fat Mexican cheese blend

Directions

Directions 1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender. 2. Preheat oven to 350°. In a large bowl, combine beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. 3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: