Print Options

 
 
 Print
Southwest Vegetarian Bake Recipe

Southwest Vegetarian Bake Recipe

Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights.
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing YIELD:8 servings

Ingredients

  • 3/4 cup uncooked brown rice
  • 1-1/2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup salsa
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/4 teaspoon pepper
  • 1/2 cup chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

Directions

  • 1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender.
  • 2. Preheat oven to 350°. In a large bowl, combine beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. 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 5-10 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.

Nutritional Facts

1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 879 mg sodium, 35 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.