Here’s a healthy, main course dish that will delight your family!
Southwest Vegetarian Bake
3/4 cup uncooked brown rice
1-1/2 cups water
1 can black beans, rinsed and drained
1 can Mexicorn, drained
1 can (diced tomatoes and green chilies
1 cup salsa
1 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend
~Preheat oven at 350°.
~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.
~Put in a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. Bake uncovered for 30 minutes. Sprinkle with Mexican cheese.
~Bake 5 to 10 minutes longer or until heated through and cheese is melted.
~Let stand for 10 minutes before serving.
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