Southwest Vegetarian Bake
Total TimePrep: 40 min. Bake: 35 min. + standing
- 3/4 cup uncooked brown rice
- 1-1/2 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 chiles
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup salsa
- 1 cup reduced-fat sour cream
- 1/4 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup shredded reduced-fat Mexican cheese blend
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
- 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.
- 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.
Nutrition Facts1 cup: 285 calories, 10g fat (5g saturated fat), 21mg cholesterol, 759mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.
Jul 7, 2020
My husband and I both love this. I leave out the olives since we are not fans. It can be a main dish or used as a side with scooper chips. And yes, cilantro is very good in this.
Jun 27, 2020
This casserole was so good that we wrapped it in tortillas. Believe me, you won't miss the meat! As suggested, I did add about a half pkg. of mild taco seasoning. I don't think it would have been as enjoyable without it. It's worth the time and effort that goes into this dish. Would be a hit at picnics as an appetizer using small wraps too.
May 7, 2020
This was really good! I used Minute brown rice, 2 cups cooked according to the directions, and for the salsa, Pace Hot Picante Sauce. Although the directions did not mention draining the Rotel tomatoes, I did. As another reviewer suggested, I sauteed the onions just a bit, but next time I will skip that step. I made tortilla chips from whole wheat tortillas cut into 8 wedges, brushed on both sides with melted butter, topped with sea salt and baked for 10 minutes at 350. I also served avocado slices as a side. This is a recipe I will recommend to others and definitely make again.
Apr 27, 2020
A tasty recipe! I make this dish on meatless Monday at least 2x a month. Serve it with avocado salad and you’ve got dinner. Sometimes I double it for leftovers for lunches during the week
Apr 14, 2020
A great recipe! I made some substitutions- white rice for brown, and instead of tomatoes, I added another small can of corn. I added a taco seasoning like another review suggested and I found it very flavorful.
Mar 8, 2020
My only complaint is that after 45 minutes it eas still a bit soupy....I let it stand and rest but it never thickened up. Ultimately, I put it back in the oven and cooked it down. It was great after that and after re-cheesing the top. The waiting process turned my original topping hard and crusty....
Jan 20, 2020
For those of you that have made this. How do you think a little cilantro would be in it.? Making it for a potluck.
Jan 2, 2020
I found it too bland
Dec 4, 2019
Thanks for the tasty recipe. My daughter has a rice allergy so I used quinoa instead (cooked in a rice cooker with veggie stock). I added half of a chipotle pepper and a tablespoon of the chipotle adobo sauce, regular diced tomatoes(what I had on hand), taco seasoning, And sautéed onion garlic and bell pepper. It turned out well and all my carnivores loved it!
Nov 3, 2019
Excellent basic recipe!