San Antonio Rice Casserole
Yield
2 servingsPrep
10 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked |
|
| 1 | cup |
corn
frozen, thawed |
|
| 15 | ounces |
black beans
rinsed, drained |
|
| 1 ½ | cups |
salsa
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 ½ | cups |
monterey jack cheese
grated, with jalapeno pepper |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked |
|
| 237 | ml |
corn
frozen, thawed |
|
| 433.5 | ml/g |
black beans
rinsed, drained |
|
| 355 | ml |
salsa
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
garlic powder
|
|
| 355 | ml |
monterey jack cheese
grated, with jalapeno pepper |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine cooked rice, corn, and black beans, and add salsa, cumin, garlic powder, and half the cheese (¾ cup).
Spoon mixture into a 8x12x2 inch; baking dish coated with cooking spray.
Bake, covered, about 25 minutes.
Remove cover and sprinkle with remaining half of cheese; bake 15 more minutes.
Cool 10 minutes and serve.
