Rice with Black Beans and Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 T extra virgin olive oil2 cups frozen corn (yellow or white)1 15 oz can black beans, drained2 14 oz cans diced tomatoes with Italian herbs1 4 oz can sliced black olives1 4 oz can chopped green chiles2 tsp cumin (or to your taste)2 tsp dried cilantro3 1/4 cups cooked brown rice1/2 cup reduced fat shredded Mexican cheese blend
heat olive oil in large pan. Add corn and saute until corn is fully cooked. Add black beans and stir to coat with olive oil. Add tomatoes, sliced black olives, chopped green chiles, cumin and dried cilantro, stir and simmer for about 3 minutes. Pour into large casserole, top with shredded cheese. Bake @ 350 for 25-30 minutes, so cheese is melted and just slightly browned.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PINGPONG6.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user PINGPONG6.
Nutritional Info Amount Per Serving
- Calories: 478.9
- Total Fat: 22.8 g
- Cholesterol: 5.0 mg
- Sodium: 927.3 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 7.4 g
- Protein: 12.2 g
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