Mexican Rice and Bean Bake

 


Ingredients

  • 1 1/4
    cups water
  • 1
    cup uncooked instant brown rice
  • 1 1/2
    cups picante sauce
  • 1
    cup shredded reduced-fat Cheddar cheese (4 ounces)
  • 1/4
    cup fat-free cholesterol-free egg product or 1 egg
  • 1
    can (15 to 16 ounces) pinto beans, drained
  • 1/4
    teaspoon chili powder

Steps

1 Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.

2 Mix rice, 1/2 cup of the picante sauce, 1/2 cup of the cheese, and the egg product in medium bowl; press in bottom of baking dish.

3 Mix beans and remaining 1 cup picante sauce in small bowl; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder.

4 Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Cheesy Chicken and Bacon Soup

Image
  Ingredients 4 slices thick-sliced bacon, chopped (4 oz) 1 tablespoon Gold Medal™ all-purpose flour 1 tablespoon Montreal chicken seasoning 1/2 teaspoon salt 1 package (20 oz) boneless skinless chicken thighs (about 6) 2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium 1 cup uncooked wild rice 1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens) 1/2 cup diced celery 1/2 cup diced carrot 4 cups shredded sharp Cheddar cheese (16 oz) 1 cup heavy whipping cream Steps 1  Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate. 2  Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside. 3  Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 min...
Read more

Slow-Cooker Creamy Ham and Wild Rice Soup

Image
  Ingredients 2 cups diced cooked ham 1 cup purchased julienne (matchstick-cut) carrots 3/4 cup uncooked wild rice 1 medium onion, chopped (1/2 cup) 1 3/4 cups Progresso™ chicken broth (from 32-oz carton) 1 can (10 3/4 oz) reduced-sodium cream of celery soup 1/4 teaspoon pepper 3 cups water 1 cup half-and-half 1/4 cup sliced almonds 2 tablespoons dry sherry, if desired 1/4 cup chopped fresh parsley Steps 1  Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley. 2  Cover; cook on Low heat setting 7 to 8 hours. 3  Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.
Read more

Slow-Cooker Chicken and Sausage Gumbo

Image
  Ingredients 2 teaspoons peanut oil 2 lb boneless skinless chicken thighs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup peanut oil 1/2 cup Gold Medal™ all-purpose flour 2 packages (8 oz each) prechopped onion, celery and bell pepper 4 cloves garlic, finely chopped 3 1/2 cups Progresso™ chicken broth (from 32-oz carton) 2 cups frozen cut okra, thawed 1 lb andouille sausage, cut into 1/2 -inch slices 2 teaspoons Creole seasoning 2 dried bay leaves 5 cups hot cooked rice Red pepper sauce, if desired Sliced green onions, if desired Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium...
Read more