Thursday, April 9, 2009

Tex-Mex Rice & Bean Casserole

This is a pretty good vegetarian dish. It's not super filling and could use some more seasoning. I topped it with some mild salsa and it was just fine. I'll probably make this again. The husband took one bite and did not want anymore. He didn't like it. It is important to note that he tends to assume he doesn't like anything with beans and cheese in it though.

Recipe from Weight Watchers:

Tex-Mex Rice & Bean Casserole

4 servings @ 6 Points each
6 servings @ 4 Points each

1 cup canned yellow corn, drained
1 Tbsp diced green chilies
15 oz can pinto beans, drained and rinsed
1 cup cooked brown rice (fresh or leftover)
3/4 cup shredded reduced-fat Mexican style cheese
3/4 cup fat free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 Tbsp chopped scallions
2 Tbsp shredded reduced-fat Mexican style cheese

Preheat oven to 350 degrees F. Coat a 2-qt glass baking dish with cooking spray.

In a large bowl combine first 9 ingredients. Stir in the scallions.

Bake for 30 minutes. Top with remaining cheese. Bake another 10 minutes. Let sit for 5-10 minutes to firm up. Slice into squares and serve.

1 comment:

  1. LOL, your hubs and his hatred of all things beans! Doesn't he know how he's misisng out?!