Mexican Rice and Bean Casserole
Source of Recipe
WW Boards
Recipe Introduction
4 Servings (1 1/2 cups) : 7 Points per serving
List of Ingredients
1 cup uncooked regular long-grain white rice
2/3 cup frozen whole kernel corn
1/2 cup chopped onion
1/4 tsp. turmeric
2 garlic cloves, minced
1 (15 oz.) can spicy chili beans, undrained
1 (14 1/2 oz.) can stewed tomatoes, undrained, cut upssss
1 (14 1/2 oz.) can fat-free chicken broth with 1/3-less sodium
1 (4 1/2 oz.) can chopped green chilies
2 oz. (1/2 cup) shredded cheddar cheese
Recipe
Spray large skillet with nonstick cooking spray. Heat over med.-high heat until hot. Add rice; cook and stir 5 to 7 min. or until light golden brown. In 3 1/2 to 4 qt. slow cooker combine browned rice and all remaining ingredients except cheese; mix well. Cove cook on LOW for at least 5 hrs. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.
Per serving: cal 390, fat 6g, sat fat 3g, chol 15mg, sod 1080mg, carb 69g, fiber 8g, pro 15g Exchanges: 4 starch, 1 veg, 1 fat Points: 7
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