Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.

Ingredients Nutrition

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.

Reviews

Most Helpful

Just served this for my mom's 95th birthday and we were all very pleased. I had just read that nonfat Greek yogurt is a great substitute for sour cream, so I made that switch. Worked great. Thanks so much for sharing!

Aunt Jane January 08, 2010

This was really yummy and really really filling. A perfect one-dish meal. I couldn't find mexicorn or diced tomatoes with green chilies, so to spice it up I added about 1/8 tsp cayenne pepper, 1/4 tsp cumin powder and 2 tsp chili powder. I have to agree with some others that it was a tad soupy. Next time I will drain the tomatoes or stir in 1/2 cup crushed nacho chips. Will definitely make this again.

razzlekazzle January 04, 2009

My daughter just had a baby and I am staying with her this week. I have been cooking and trying out new recipes each night. My son in law is trying to watch his cholesterol and I wanted to try this since it had no meat. We all loved it! We did leave out the black olives, and the store did not have mexicorn (I just used the niblets corn). I served it with a spinach and fruit salad and cornbread. We were all full and I will make this again when I get home for my DH.

Chef likestocook January 24, 2007

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