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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (379g) Recipe makes 6 servings |
||
| Calories 468 | ||
| Calories from Fat 210 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 35% | |
| Saturated Fat 13.6g | 67% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 1111mg | 46% | |
| Potassium 605mg | 17% | |
| Total Carbohydrate 48.8g | 16% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 3.3g | ||
| Protein 19.4g | 38% | |
Southwest Vegetarian Bake
By: SweetySJD
Jan 16, 2007
This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.
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: embutterfly75
On Jul 3, 2009
I thought this was really easy to make and for me it tasted just all right.
From: dallasdiva
On Feb 16, 2009
This was excellent! I added ground cumin, chile powder, and a finely chopped zucchini. Also cut the fat with nonfat sour cream and reduced the cheese by 25%. It was still awesome! While cooling, sprinkled chopped cilantro on top. Hubby loved it, and even took leftovers for lunch. Also makes a superb filling for tacos...
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
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