 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | black beans, canned, rinsed and drained | 1 | ounce | diced tomatoes | 3 1/2 | tablespoons | (11 oz) can Mexicorn, drained | 7/8 | tablespoon | Green chiles, 4 oz canned chopped with liquid | 1/4 | small | Onion, chopped (red) | 1/4 | cup, shredded | Imitation cheese, american or cheddar, low cholesterol | 2 2/3 | tablespoons | Reduced-fat sour cream | 1/3 | can (2 oz) | olives, sliced, black | 2 | tablespoons | Rice, brown, medium-grain, cooked | 1 | ounce | salsa |
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Steps
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Sequence
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Step
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| | 1 | Bring brown rice and 1.5 cups water to boil. Simmer, covered for 35-40 minutes. | | 2 | Combine all ingredients except half of cheese, red onions and black olives in bowl and pour in 2.5 qt casserole sprayed with oil. | | 3 | Place black olives and red onions on top and bake,uncovered, for 30 minutes. | | 4 | Top with remaining cheese and bake for an additional 10-15 minutes. | | 5 | Let cool 10 minutes. |
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