Ingredients
-
3/4
-
1 1/2
-
15
-
14
-
3
-
8
-
1
-
1
-
2
-
1/4
-
-
-
-
-
Directions
Southwest Vegetarian Bake – Weight Watchers Friendly, Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling – didn’t even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole., there is no time listed for the first baking stage?, I looked up on Taste of home where this recipe came from. Directions makes it easier. Directions 1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes. 2. Preheat oven to 350. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. 3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving. 2019 RDA Enthusiast Brands, LLC
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Steps
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1
Done
|
In a Large Saucepan, Bring Rice and Water to a Boil. Reduce Heat; Cover and Simmer For 35-40 Minutes or Until Tender. |
|
2
Done
|
in a Large Bowl, Combine the Bean, Corn, Tomatoes, Chilies, Salsa, Sour Cream, 1 Cup of the Cheese, Pepper and Rice. |
|
3
Done
|
Transfer to a Shallow Baking Dish Coated With Non-Stick Spray. Sprinkle With Onions and Cilantro. |
|
4
Done
|
Bake, Uncovered at 350 Degrees. |
|
5
Done
|
Remove from Oven, Sprinkle With Remaining Cup of Cheese and Continue Baking For Another 10 Minutes. |
|
6
Done
|
Let Stand 10 Minutes Before Serving. |
|
7
Done
|
Note: I Didn't Have the Patience to Wait For the Rice to Cook So I Increased the Water by 1/2 Cup and the Rice Cooked in the Oven. |
