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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (398g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 494 | ||
| Calories from Fat 211 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 13.6g | 68% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 1111mg | 46% | |
| Potassium 675mg | 19% | |
| Total Carbohydrate 53.5g | 17% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 3.3g | ||
| Protein 21.2g | 42% | |
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SERVES 6 , 8 cups
Ingredients
- 3/4 cup brown rice, uncooked
- 1 1/2 cups water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can mexicorn, drained
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 cup salsa
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon pepper
- 1/2 cup red onion, chopped
- 1 (2 1/4 ounce) can black olives, sliced, drained
- 1 cup Mexican blend cheese, shredded
Directions
1
In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.2
In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.3
Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.4
Let stand 10 minutes.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: craftymama
On Sep 25, 2008
This was very good. My daughter loved it. I wanted to cut the calories so I cut the cheese in half and used fat free sour cream. Mine turned out a bit soupy so next time I will use more rice or drain the tomatoes. thanks for sharing
From: Fionnros
On Sep 24, 2008
OMG This was AWESOME! My kids loved it as well, especially when I put their bowls infront on them then added a little more chesse. My DH even asked me to pack it up for his lunch the next day. Thanks
From: lmg11283
On Feb 7, 2008
We really liked this! I added some cubed chicken and made a meal of it. I accidentally added too much sour cream, so it was a bit soupy, but still yummy. Can't wait to make it again!
From: wife2abadge
On Jul 11, 2007
Mmmmm...I loved this! I used only 1/2 cup of cheese total (the 2% Mexican blend), and used lowfat plain yogurt instead of sour cream. Six servings is quite generous — we had five at dinner and only ate about half of the casserole.
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