Santa Fe Beans and Rice (Lean Cuisine Copy)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Santa Fe Beans and Rice (Lean Cuisine Copy) calories by ingredient


Introduction

I have provided 2 ways to cook. Crock pot or oven I have provided 2 ways to cook. Crock pot or oven
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

Tips

If possible stir occasionally (in crock pot) but if you are at work it still works out just fine!


Directions

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.