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| Southwest Vegetarian Bake |
Ingredients
- 3/4 cup uncooked brown rice
- 1 1/2 cups water
- 1 can black beans, drained & rinsed
- 1 can mexicorn, drained
- 1 can diced tomatoes and green chilies
- 1 cup salsa
- 1 cup (8 oz) reduced-fat sour cream
- 1 cup (4 oz) shredded reduced-fat cheddar cheese
- 1/3 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can sliced ripe olives, drained
- 1 cup (4 oz) shredded reduced-fat Mexican cheese blend
Directions
- In a large sauce pan, bring ride and water to a boil
- Reduce heat, cover & simmer for 35-40 minutes or until tender
- In a bowl, combine the beans, mexicorn, tonatoes, salsa, sour cream, cheddar cheese, pepper and rice
- Transfer to a shallow 2 1/2 qt baking dish coated with cooking spray
- Sprinkle with onions and olives
- Bake, uncovered, at 350 F for 30 minutes
- Sprinkle with Mexican cheese
- Bake 5-10 minutes longer or until heated through and cheese is melted
- Let stand 10 minutes before serving
Since I just used things I had in the house, it wasn't really that southwestern. Regular corn and tomatoes, and also plain white rice. I did add in a bit of taco seasoning to help with the missing spices. And I forgot about the salsa, so that was a bummer.
(Recipe used: Taste of Home 2012 Diet Comfort Food)
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