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Southwest Vegetarian Bake

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Posted on 2008-06-19

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Southwest Vegetarian Bake 9002 views
0.33 avg rating
6 votes



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


In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.

In a large bowl, combine the 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.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving.

Author Comments

This Southwest Vegetarian Bake recipe from Taste of Home Healthy Recipes is a healthy favorite for Patricia Gale of Monticello, Illinois when she's looking for an easy main dish recipe for dinner.

Healthy Recipes: http://www.tasteofhome.com/healthy-cooking/




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