Mexi Rice-n-Bean's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 C long grain brown rice, dry (uncooked)32 oz box of chicken stock15 oz. can of black beans, drained & rinsed1C frozen corn28 oz. can of petite diced tomatoes, drained & rinsed4.5 oz can of green chiles4.5 oz can of sliced black olives, drained1 pkt of 40% less sodium taco seasoning8 oz bag of reduced fat mexican cheese
Preheat oven to 350 degrees. In a 2 qt saucepan add rice and chicken stock. Bring to a boil and simmer for about 10 minutes or until the rice has absorbed all the stock. Meanwhile, grease a 9x13 baking dish. When the rice is finished combine all remaining ingredients except the cheese in the greased baking dish.
I like to combine 4 oz of the cheese in with the ingredients and then top the dish with the other 4 oz and bake for about 10-15 minutes. This will melt the cheese perfectly and heat the frozen corn through & black beans.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSDUDLEY.
I like to combine 4 oz of the cheese in with the ingredients and then top the dish with the other 4 oz and bake for about 10-15 minutes. This will melt the cheese perfectly and heat the frozen corn through & black beans.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSDUDLEY.
Nutritional Info Amount Per Serving
- Calories: 246.3
- Total Fat: 6.4 g
- Cholesterol: 13.3 mg
- Sodium: 640.6 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 4.9 g
- Protein: 11.7 g
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