Candace-Tex Mex Bean and Rice Cassarole

Tex Mex Rice and Bean Casserole

* 1 sprays cooking spray

* 1 cup canned yellow corn, drained, or frozen, thawed corn kernels

* 1 Tbsp canned green chili peppers, chopped, mild or hot

* 15 oz canned pinto beans, drained and rinsed

* 1 cup cooked brown rice, fresh or day old

* 3/4 cup shredded reduced-fat Mexican-style cheese

* 3/4 cup fat-free sour cream

* 1/4 tsp chili powder

* 1/4 tsp table salt

* 1/8 tsp black pepper

* 2 Tbsp scallion(s), chopped (dark green part only)

* 2 Tbsp shredded reduced-fat Mexican-style cheese

* Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

* In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

* Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

Points~ POINTS® Value: 4

Servings: 6

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy