PointsPlus Tex-Mex Rice and Bean Casserole Recipe

PointsPlus Tex-Mex Rice and Bean Casserole Recipe
Staff Writer
Tex-Mex Casserole
WeightWatchers.com

Tex-Mex Casserole

Here’s a one-pot meal that’s a feast for the eyes. It’s vegetarian, too. Change the beans or cheese to your liking — white or black beans, reduced-fat Cheddar, or Monterey Jack cheeses all work well.

Ingredients

  • 1 canned yellow corn, drained, or frozen corn kernels, thawed
  • 1 canned mild or hot green chile peppers, chopped
  • One 15-ounce can pinto beans, drained and rinsed
  • 1 fresh or day-old cooked brown rice
  • 7/8 shredded, reduced-fat Mexican-style cheese
  • 3/4 fat-free sour cream
  • 1/4 chili powder
  • 1/4 salt
  • 1/8 black pepper
  • 2 scallions, chopped (dark green parts only)

Directions

Preheat the oven to 350 degrees. Coat a 2-quart glass baking dish with cooking spray.

In a large bowl, combine the corn, peppers, beans, rice, 3/4 cup of the cheese, sour cream, chili powder, salt, and pepper. Stir in the scallions.

Spoon the mixture into the baking dish and bake for 30 minutes. Remove from the oven and sprinkle with remaining cheese. Return to the oven and bake until the cheese melts and the casserole is slightly bubbly, about 10 minutes more. If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for 1-2 minutes.

Let stand for 5 minutes to firm up before slicing into 6 pieces.

Rice and Bean Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Rice and Bean Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.