Santa Fe Beans and Rice (Lean Cuisine Copy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can of red kidney beans (or red beans) 1 can of corn, 1 can of diced tomatoes, 1 diced onion, 1 diced green baby zucchini, 1.5 cups uncooked long grain brown rice (or 3 cups cooked) 1 cup reduced fat sour cream, 4 oz green chilies, 1 tsp ground Oregano, 1 tsp Cayenne, 1 tsp Chili powder, salt and pepper
2 ways to cook: In the oven, or all day in the crock pot! Oven: Mix COOKED rice, beans, chilies, corn, tomatoes, zucchini and onion. In separate bowl whisk the sour cream, spices, salt and pepper, and 1/4 cup of water. Pour rice mixture into a baking dish (spray with cooking spray) and then pour the sour cream mixture on top. Bake for 30 min at 400 until bubbly. You can add shredded cheese on top, but that is EXTRA calories.
Crock pot:
Add UNCOOKED rice, 3 C of water, beans, corn, tomatoes, zucchini, onion and chilies to crock pot. Cook on low for 6-8 hours. 30 min before serving, whisk up the sour cream, 1/4 C water, and spices. Pour on top of rice mixture in crock pot. Serve when melty and warm
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HERCTHEJERK.
Crock pot:
Add UNCOOKED rice, 3 C of water, beans, corn, tomatoes, zucchini, onion and chilies to crock pot. Cook on low for 6-8 hours. 30 min before serving, whisk up the sour cream, 1/4 C water, and spices. Pour on top of rice mixture in crock pot. Serve when melty and warm
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HERCTHEJERK.
Nutritional Info Amount Per Serving
- Calories: 318.3
- Total Fat: 6.9 g
- Cholesterol: 15.7 mg
- Sodium: 587.6 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 10.0 g
- Protein: 11.2 g
Member Reviews