Friday, March 30, 2012

Tex-Mex Rice & Bean Casserole


1 cup frozen yellow corn, thawed
1 tbsp canned green chilies
15oz can pinto beans
1 cup cooked brown rice
1 cup shredded reduced-fat Mexican cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper

Step 1:

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with Pam.

Step 2:

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper.

Step 3:

Spoon mixture into prepared baking dish and bake for 30 minutes.

Step 4:

Remove from oven and sprinkle with remaining cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. 

Makes 6 servings; 5 Points Plus each

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