Prep 40 mins
Cook 35 mins
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.
- 3⁄4 cup brown rice, uncooked
- 1 1⁄2 cups water
- 15 ounces kidney beans, rinsed
- 14 ounces diced tomatoes
- 3 ounces diced green chilies
- 8 ounces corn, drained
- 1 cup salsa
- 1 cup reduced-fat sour cream
- 2 cups Mexican blend cheese
- 1⁄4 teaspoon pepper
- 1⁄2 cup onion, chopped
- 1⁄2 cup cilantro, chopped
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
- In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
- Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
- Bake, uncovered at 350 degrees.
- Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
- Let stand 10 minutes before serving.
- 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.
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.
This was yummy and easy! I added both black beans and kidney beans as this was our main dish. I also cooked my rice with oregano. A great option for leftover rice, too!
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!