Santa Fe Beans and Rice

"One of my favorite frozen weight watchers dinners is Santa Fe Beans and Rice. This is my knock off version that comes pretty close."
photo by CJSleme photo by CJSleme
photo by CJSleme
photo by Nourished Homestead photo by Nourished Homestead
photo by Chef Marianne2 photo by Chef Marianne2
photo by joy1866 photo by joy1866
photo by Doods photo by Doods
Ready In:




  • 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.

Questions & Replies

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  1. Also my favorite WW frozen dinner and this is a pretty darn good representation of it...Bravo!
  2. WOW! This was really fantastic - I can't believe that something so comforting can be good for you too! I used fat-free sour cream and fat-free cheese - good thing cuz I couldn't stop eating it! Will be making again and definitely one of my favorite new recipes this year! Thanks!!
  3. This was awesome! Served as a meatless meal w/fried corn tortillas and no one even seemed to notic there was no meat! Very delicious. Can't decide if I'll reheat the leftovers for another meal or use as freezer burrito filling ~ could go either way! Thanks for a great recipe!!
  4. 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.
  5. This is tasty! My boyfriend and I both loved it! He loved the spiciness, but I would like to make it with regular tomatoes, instead of Rotel, next time. I'll definitely be making this again! I served this with homemade enchiladas and refried beans.


  1. 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.
  2. 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!
  3. This is the best replica of Lean Cuisine/Smart Ones Santa Fe Rice & Beans that I've ever had. I used brown rice instead of white rice and fat-free plain greek yogurt instead of sour cream. I froze leftovers in individualized containers to make healthier and cheaper frozen meals.
  4. I LOVE this recipe! I use brown rice and subbed cottage cheese for the sour cream to add some protein to this meatless dish. It freezes well so I make a big batch and take it for lunches at work.
  5. This was very good, but next time I will use plain diced tomatoes instead of Rotel. Too spicy for the kids, but it was great for us!



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