Search
by Ingredient

San Antonio Rice Casserole

StarStarStarHalf starEmpty star

YIELD

2 servings

PREP

10 min

COOK

40 min

READY

60 min

Ingredients

3 7.1E+2
CUPS ML RICE
cooked
1 237
CUP ML CORN
frozen, thawed
15 433.5
OUNCES ML/G BLACK BEANS
rinsed, drained
1 ½ 355
CUPS ML SALSA
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML GARLIC POWDER
1 ½ 355
CUPS 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 8×12×2 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 382g (13.5 oz)
Amount per Serving
Calories 815 16% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 965mg 40%
Total Carbohydrate 47g 47%
Dietary Fiber 11g 46%
Sugars g
Protein 58g
Vitamin A 11% Vitamin C 11%
Calcium 41% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

    Email this recipe