Tex-Mex Bean and Brown Rice Casserole
Mar 30, 2006 7:22:42 GMT -8
Post by Donna on Mar 30, 2006 7:22:42 GMT -8
Tex-Mex Bean and Brown Rice Casserole
2 cups cooked brown rice
1/4 cup fat-free, cholesterol-free egg substitute
1 1/2 cups picante sauce
1 cup reduced-fat cheddar cheese, shredded
1 (15 ounce) can pinto beans, drained
1/4 teaspoon chili powder (going to use 1 tsp)
Heat oven to 350 degrees.
Spray square casserole dish with nonstick cooking spray.
Mix rice, egg substitute, 1/2 cup picante sauce and 1/2 cup cheese and press in bottom of baking dish.
Mix beans, remaining 1-cup picante sauce and spoon over rice mixture.
Sprinkle with remaining cheese and the chili powder.
Bake uncovered for 30 to 35 minutes or until cheese is melted.
Let stand for 5 minutes before serving.
To lower the sodium content, rinse the pinto beans with water and drain. You can also use "no salt added" canned pinto beans or use dried pinto beans prepared without salt.
Makes 8 servings.
Calories 256, Fat 3 g, Cholesterol 3 mg, Sodium 677 mg,
Carbohydrate 47 g, Protein 11 g, Fiber 3 g.
Points 5.
2 cups cooked brown rice
1/4 cup fat-free, cholesterol-free egg substitute
1 1/2 cups picante sauce
1 cup reduced-fat cheddar cheese, shredded
1 (15 ounce) can pinto beans, drained
1/4 teaspoon chili powder (going to use 1 tsp)
Heat oven to 350 degrees.
Spray square casserole dish with nonstick cooking spray.
Mix rice, egg substitute, 1/2 cup picante sauce and 1/2 cup cheese and press in bottom of baking dish.
Mix beans, remaining 1-cup picante sauce and spoon over rice mixture.
Sprinkle with remaining cheese and the chili powder.
Bake uncovered for 30 to 35 minutes or until cheese is melted.
Let stand for 5 minutes before serving.
To lower the sodium content, rinse the pinto beans with water and drain. You can also use "no salt added" canned pinto beans or use dried pinto beans prepared without salt.
Makes 8 servings.
Calories 256, Fat 3 g, Cholesterol 3 mg, Sodium 677 mg,
Carbohydrate 47 g, Protein 11 g, Fiber 3 g.
Points 5.