Tex-Mex Rice and Bean Casserole
3 Points, Entree, Mexican, Weight Watchers
Ingredients
1 spray cooking spray
1 cup canned yellow corn, drained
1 Tbsp canned green chile peppers, chopped
15 oz canned pinto beans, rinsed and drained
1 cup cooked brown rice
7/8 cup reduced fat mexican style shredded cheese
3/4 cup fat free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallions, chopped (dark green part only)
Directions
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.
Nutrition
3 smart points