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    You are in: Home / Recipes / Southwest Vegetarian Bake - Weight Watchers Friendly Recipe
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    Southwest Vegetarian Bake - Weight Watchers Friendly

    Southwest Vegetarian Bake - Weight Watchers Friendly. Photo by FLKeysJen

    1/1 Photo of Southwest Vegetarian Bake - Weight Watchers Friendly

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    40 mins

    35 mins

    cookingfor1's Note:

    Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
    2. 2
      In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
    3. 3
      Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
    4. 4
      Bake, uncovered at 350 degrees.
    5. 5
      Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
    6. 6
      Let stand 10 minutes before serving.
    7. 7
      Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.

    Ratings & Reviews:

    • on June 03, 2011

      55

      This was very tasty. I like it hot, so I added 1/4 tsp chipotle chili powder. I also liked the idea of not cooking the rice ahead of time. I Used 1 3/4 cups water and baked it all together for about 50 minutes. I also mixed the onions in with the rest of the ingredients, and used pinto beans, frozen corn and a 4 1/2 can of green chilis because that's what I had. I probably didn't use as much cheese on top as it called for (I just sprinkled some on without measuring) but it was cheesy tasting and rich. Next time I might try using non fat greek yogurt in place of the sour cream.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2014

      55

      A friend recommended this, saying I would love it, and she was definitely right! I used nonfat Greek yogurt instead of sour cream and fried red onions from the Asian market for the onion topping. Note that the cooking time is not listed but in the original Taste of Home recipe is 30 minutes. I still gave it five stars because it was that good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2013

      55

      Tasty and filling dish! My husband is a meat-and-potatoes kind of guy and he loved it. Skipped the sour cream and added a little more cheese. Also, just did a can of corn, black beans, undrained tomatoes, chilis and El Pato salsa each to make things easy and mixed the onions in with everything. I didn't have any cilantro on hand and it was still delicious. I love cilantro, though, so will definitely try this recipe again with that ingredient. Did make the brown rice ahead of time with some chicken stock but will probably do what everyone else did and mix it in raw with some extra water.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Southwest Vegetarian Bake - Weight Watchers Friendly

    Serving Size: 1 (310 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 324.3
     
    Calories from Fat 134
    41%
    Total Fat 14.9 g
    23%
    Saturated Fat 8.8 g
    44%
    Cholesterol 46.4 mg
    15%
    Sodium 869.1 mg
    36%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 5.5 g
    22%
    Sugars 7.0 g
    28%
    Protein 14.2 g
    28%

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