Mexican Rice & Bean Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 324.9
- Total Fat: 4.1 g
- Cholesterol: 7.5 mg
- Sodium: 342.2 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 8.9 g
- Protein: 14.2 g
View full nutritional breakdown of Mexican Rice & Bean Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
1 box (4 cups dry) uncooked Instant Whole Grain Brown Rice
1 can Rotel, original
1 can Bush's Black Bean, reduced sodium
1 cup Black Beans (rehydrated from dry)
1 cup Dark Red Kidney Beans (rehydrated from dry)
1 ear Sweet Corn
3 cloves Garlic, slivered
1 small Tomato, diced
1 cup Kraft Shredded 2% Mexican Four Cheese blend
Directions
Combine all ingredients in a large casserole dish, except cheese. Add 20 oz water.
Cover dish tightly and bake for 90 minutes at 375 F. Remove lid, top with cheese, and broil until cheese is brown and bubbly.
Optional toppings- sour cream, chives, olives, jalepenos.
Serving Size: Makes 8 hefty servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNJORDAN81.
Cover dish tightly and bake for 90 minutes at 375 F. Remove lid, top with cheese, and broil until cheese is brown and bubbly.
Optional toppings- sour cream, chives, olives, jalepenos.
Serving Size: Makes 8 hefty servings
Number of Servings: 8
Recipe submitted by SparkPeople user CNJORDAN81.
Member Ratings For This Recipe
-
SPARKNB
