Sunday, April 18, 2010

Santa Fe Rice & Beans

This was good...not as good as the WW dinner, but I got a bigger serving too...

Santa Fe Beans and Rice (Knockoff)

1 cups instant brown rice
1 c. water
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
2 oz light cream cheese
1 tsp onion powder
1 (2 1/4 ounce) can sliced ripe olives, drained
3 oz. reduced fat pepperjack cheese

Preheat oven to 350. Bring water to a boil, add rice, cover and remove from heat.
In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper and onion powder.  Transfer to 2 quart baking dish and top with olives.
Bake uncovered for 30 minutes. Sprinkle with cheese and bake 5-10 minutes longer until cheese is melted.
Yield: 5 servings. Per serving (over 1 cup)= 301 Calories; 8g Fat (23.5% calories from fat); 14g Protein; 45g Carbohydrate; 8g Dietary Fiber; 18mg Cholesterol; 1023mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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