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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tex-Mex Rice and Bean Casserole Recipe

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This recipe for Tex-Mex Rice and Bean Casserole is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350ºF. 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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