Saturday, January 02, 2010

Weight Watchers Recipe: Tex-Mex Rice and Bean Casserole

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. Ingredients 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, rinsed and drained 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 Instructions 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. 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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