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Tex-Mex Rice and Bean Casserole Recipe

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This recipe for Tex-Mex Rice and Bean Casserole, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sprays cooking spray
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, drained and rinsed
1 cup cooked brown rice, fresh or day old
3/4 cup shredded reduced-fat Mexican-style cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion, chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese

Directions:
Directions:
Preheat oven to 350F. Coat a 2-quart glass baking dish with cooking spray.


In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.


Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
4 WW Points

(I use Brooks Medium Chili Beans instead of Pinto beans. Don't rinse Brooks Beans.)

 

 

 

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