Community Pick
Santa Fe Beans and Rice
photo by CJSleme
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 473.18 ml cooked white rice
- 425.24 g can black beans, rinsed and drained
- 236.59 ml frozen corn
- 283.49 g can of diced Mexican-style tomatoes (like Rotel)
- 236.59 ml salsa
- 236.59 ml low-fat sour cream
- 473.18 ml shredded reduced-fat Mexican cheese blend, divided
- 1 small red onion, chopped
- 63.78 g can sliced ripe olives, drained
directions
- Preheat oven to 350.
- In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
- Transfer to a greased 2 quart baking dish and top with onions and olives.
- Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.
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Reviews
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I can't believe I haven't written a review for this. I LOVE THIS RECIPE. I have to work at not making it too often so my DH doesn't get sick of it. Never had the WW version, but I know that I love it. I have made it with cooked-from-scratch black beans, all kind of tomatoes and plain cheddar cheese. Still good. Love it, love it.
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Tweaks
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I really love this recipe. It's very tasty. I don't think 2 cups of cooked rice is enough tho, I use close to four cups of cooked rice. I also suggest one sautes a zucchini, mushrooms and a red pepper first. Add the cooked veggies to the mix for interesting flavours. I suggest you use salsa verde. The onions on the top are a must. It adds excellent flavour.
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Delicious! Used brown rice instead of white and greek yogurt for the sour cream to make it healthier. Also chopped and slightly sauteed half a zucchini, green pepper, red pepper, and onion before throwing it all in the oven. I would add more liquid if I were to make it again with all the added veggies. I would also leave off the black olives as I didn't like them in this dish. Thank you!
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RECIPE SUBMITTED BY
KelBel
United States