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Cajun Beans and Rice Caserole




Source of Recipe


Jenny Craig - This recipe tastes just like the frozen Santa Fe Style Rice and Beans


Recipe Introduction


This recipe has been converted to Weight Watcher Points
points 4.5 per serving / 8 servings

Time: Prep 28 minutes; Cook 30 minutes


List of Ingredients




1 (16-ounce) can red beans, drained
1 (15-ounce) can no-salt-added pinto beans, drained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes,
undrained
vegetable cooking spray
2 cups chopped onion
½ Cup chopped celery
1/2 Cup chopped green pepper
1 teaspoon dried thyme
½ teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon ground white pepper
3 cups cooked long-grain rice (cooked without salt or fat)
1 (8-ounce) carton low-fat sour cream
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Recipe



Mash beans slightly with a fork. Combine beans and tomatoes in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until most of liquid evaporates.

Meanwhile, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, celery, and green pepper; saute 4 minutes or until tender. Add thyme and next 5 ingredients; cook 5 minutes, stirring often. Stir half of onion mixture into bean mixture.

Combine remaining onion mixture, rice, and sour cream. Spoon half of rice mixture into an 11- x 7- x 11/2-inch baking dish coated with cooking spray; top with half of bean mixture. Repeat layers with remaining rice and bean mixtures.

Cover and bake at 325 for 25 minutes. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes or until cheese melts. Let stand 5 minutes before serving.

Yield: 8 servings.

Calories: 487
Total Fat: 3g
Fiber: 14g