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Tex-Mex Rice and Bean Bake Recipe

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This recipe for Tex-Mex Rice and Bean Bake is from The PICU Palate, 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:  
2 cups cooked brown or white rice
1/4 cup fat-free cholesterol-free egg substitute or 1 egg
1 1/2 cups picante sauce
1 cup shredded reduced-fat or regular cheddar cheese (4 ounces)
1 (15-ounce) can pinto beans, drained
1/4 teaspoon chili powder
Directions:
Directions:
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish. Mix beans and remaining 1 cup picante sauce; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder. Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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