Mexican brown rice casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 284.0
- Total Fat: 8.8 g
- Cholesterol: 13.0 mg
- Sodium: 1,181.2 mg
- Total Carbs: 91.9 g
- Dietary Fiber: 11.5 g
- Protein: 13.3 g
View full nutritional breakdown of Mexican brown rice casserole calories by ingredient
Introduction
This veggie casserole is full of fiber, protien and flavor! This veggie casserole is full of fiber, protien and flavor!Number of Servings: 4
Ingredients
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1 c uncooked brown rice
1c uncooked lentils
1 28 oz can Enchilada sauce
4.5 c water
Open crisper & see what veggies you have. I used carrots, celery, onions, bell peppers, ortega chilis and spinach.
1 TBS olive oil
4 oz soft goat cheese
Olives to garnish
Directions
Make 4 nice sized servings.
Equipment needed:
~~Sauce Pan
~~Saute Pan
~~Large casserole dish
In a sauce pan put rice, lentils, can of enchilada sauce & water.
Bring to boil & then simmer until cooked. About 45-60 mins.
While the rice/lentil mix is cooking, cut up veggies & saute until soft.
In the casserole dish layer rice, veggies & chunks of cheese. Continue layering & then top with olive garnish.
Bake 60 mins @ 350.
Let sit 10-15 mins before serving.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PRISMMGC2.
Equipment needed:
~~Sauce Pan
~~Saute Pan
~~Large casserole dish
In a sauce pan put rice, lentils, can of enchilada sauce & water.
Bring to boil & then simmer until cooked. About 45-60 mins.
While the rice/lentil mix is cooking, cut up veggies & saute until soft.
In the casserole dish layer rice, veggies & chunks of cheese. Continue layering & then top with olive garnish.
Bake 60 mins @ 350.
Let sit 10-15 mins before serving.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PRISMMGC2.
Member Ratings For This Recipe
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