Mexican Black Beans and Rice

posted by RisaG 01-21-100 4:39 PM

* Exported from MasterCook *
Mexican Black Beans and Rice (adapted)
Recipe By : BakeryShoppe Memories, p. 185
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Cheese
Low Fat Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Minute Rice Brown Rice -- uncooked
1 cup water
1 (15 oz.) can black beans -- drained and rinsed
1/2 (4 oz.) can chopped green chiles
1/4 pkg. taco seasoning mix or 1 tbsp. pure chile powder (your choice)
1/4 cup black olive spread -- or 1/4 cup black olives -- sliced
dash cumin
dash garlic powder
1/2 cup hot salsa
1/2 cup cheese (cheddar or Jack) -- shredded
chili powder and paprika -- for sprinkling

Preheat oven to 350F. Spray a brownie pan (8" pan) with cooking spray and set aside.

Cook brown rice in water for 5 minutes. Set aside, covered, for 5 minutes.

To cooked rice, add 1 can beans, chiles, olive spread or sliced olives, seasonings and salsa. Blend and turn into prepared casserole. Add grated cheese to top and sprinkle with paprika and chili powder. Cover and bake until heated through and cheese has melted, about 15 minutes.

Author's notes: For anyone on Weight Watchers, this works out to 5 points per serving. Very good with a little low-fat sour cream and crushed tortilla chips on top.

Served with salad and garnished with fat-free sour cream.

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