Home » Thanksgiving » Thanksgiving Side Dishes Southwest Vegetarian Bake |
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| Posted on 2008-06-19 |
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Ingredients3/4 cup uncooked brown rice1-1/2 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 |
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DirectionsIn 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 CommentsThis 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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