Southwest Vegetarian Bake - Weight Watchers Friendly
photo by The Food Gays
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 177.44 ml brown rice, uncooked
- 354.88 ml water
- 425.24 g kidney beans, rinsed
- 396.89 g diced tomatoes
- 85.04 g diced green chilies
- 226.79 g corn, drained
- 236.59 ml salsa
- 236.59 ml reduced-fat sour cream
- 473.18 ml Mexican blend cheese
- 1.23 ml pepper
- 118.29 ml onion, chopped
- 118.29 ml cilantro, chopped
directions
- 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.
Reviews
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I looked up on Taste of home where this recipe came from. Directions makes it easier. Directions 1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes. 2. Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. 3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving. © 2019 RDA Enthusiast Brands, LLC
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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!
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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.
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Nice flavors and quite spicy! I guess it depends on the type of salsa you use (I wouldn't recommend a whole cup of hot salsa). Like another reviewer, I used less cheese, sauteed my onion first, and noticed the baking time was missing. An enjoyable meal, try a squeeze of lime over it too. Served 4 for us.
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Tweaks
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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!
RECIPE SUBMITTED BY
I am an amateur cook addicted to the food network. I love trying new recipes that are diet friendly. I am not a vegetarian but I strive to encorporate a few meatless meals into my week.