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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 11.1 g
  • Cholesterol: 30.0 mg
  • Sodium: 1,006.5 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Southwest Vegetarian Bake calories by ingredient
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Southwest Vegetarian Bake

Submitted by: LSDALOIA

Introduction

Add chile or jalepenos if you want to spice it up. This is a great way to use up leftover brown rice. Add chile or jalepenos if you want to spice it up. This is a great way to use up leftover brown rice.
Number of Servings: 6

Ingredients

    3/4 c uncooked brown rice
    1.5 cup water
    1 can black beans, rinsed and drained
    1 can (11 oz) corn
    1 can Ro-Tel
    1 cup salsa
    1 cup fat free sour cream
    1 cup 2% Cheddar cheese, shredded
    1/4 tsp pepper
    1/2 cup chopped red onion
    1 can (2.25 oz) sliced ripe olives, drained
    1 cup 2% Monterey Jack shredded (or cheddar)

Directions

In a large saucepan, bring rice and water to a boil. Reduce heat, cover and simmer for 35-40 minutes, until tender.

In a large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Transfer to a 13 inch long pan or a 2.5 qt baking dish sprayed with Pam. Sprinkle with onion and olives.

Bake uncovered at 350 for 30 minutes. Sprinkle with Monterey Jack cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user LSDALOIA.






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