Ingredients
-
3/4
-
1 1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
-
-
-
-
Directions
Southwest Vegetarian Bake, This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese., Really good, made a few minor adjustments based on the ingredients on hand, cooked my rice in chicken stock, used home canned diced tomatos + a can of green chilis…didn’t have Mexi-corn used plain, but added some paprika, chili powder and cumin, or Mexican cheese used sharp cheddar….overall this recipe is a keeper, next time I’d add some fresh cilantro and a healthy squeeze of lime. Its enough to make a meal out of we ate it with homemade tortialla chips, you could add some meat, but really you dont need to. trying to cut out meat. And it makes quite a bit…3 of us hungry didn’t even eat half of it., This really good and satisfying. Our family is cutting back on meat and this filled everyone up and we didn’t miss the meat…….although it would probably be really tasty with some shredded chicken for those that aren’t vegetarians
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Steps
|
1
Done
|
In a Large Saucepan, Bring Rice and Water to a Boil. Reduce Heat; Cover and Simmer For 35-40 Minutes, Until Tender. |
|
2
Done
|
in a Bowl, Combine Beans, Corn, Tomatoes, Salsa, Sour Cream, Cheddar, Pepper and Rice. Transfer to a 2 1/2 Quart Baking Dish Coated With Nonstick Spray. Sprinkle Onions and Olives Over Top. |
|
3
Done
|
Bake, Uncovered, at 350f For 30 Minutes. Sprinkle Mexican Cheese Over Top. Bake 5-10 Minutes Longer, Until Cheese Is Melted. |
|
4
Done
|
Let Stand 10 Minutes. |
