Southwest Vegetarian Bake
Ingredients
  • 3/4cup uncooked brown rice
  • 1 1/2 cups water
  • 15 oz black beans, rinsed and drained
  • 11oz Mexicorn, drained
  • 10oz diced tomatoes & green chilies
  • 1cup shredded reduced fat cheddar cheese
  • 1cup 2 Sisters' Salsa
  • 1cup reduced fat sour cream
  • 1/4teaspoon pepper
  • 1/2cup chopped red onion
  • 2 1/4oz sliced ripe olives, drained
  • 1cup shredded reduced fat Mexican cheese blend
Instructions
  1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
  2. Preheat oven to 350 degrees. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2 1/2 quart baking dish coated with cooking spray. Sprinkle with onion and olives.
  3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Southwest Vegetarian Bake
Ingredients
  • 3/4cup uncooked brown rice
  • 1 1/2 cups water
  • 15 oz black beans, rinsed and drained
  • 11oz Mexicorn, drained
  • 10oz diced tomatoes & green chilies
  • 1cup shredded reduced fat cheddar cheese
  • 1cup 2 Sisters' Salsa
  • 1cup reduced fat sour cream
  • 1/4teaspoon pepper
  • 1/2cup chopped red onion
  • 2 1/4oz sliced ripe olives, drained
  • 1cup shredded reduced fat Mexican cheese blend
Instructions
  1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
  2. Preheat oven to 350 degrees. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2 1/2 quart baking dish coated with cooking spray. Sprinkle with onion and olives.
  3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.