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Cheesy Bean and Rice Bake

March 21, 2013 By Deanna Piercy Leave a Comment

I really need to remember to take pictures but here’s another recipe from this week which we decided is a keeper. It calls for chicken but I had cooked turkey in the freezer and used that. David and I both decided that meat really didn’t add anything to it so from now on I’ll make it without chicken or turkey. It contains brown rice, black beans, corn and cheese so there’s plenty of quality protein anyway.

Cheesy Bean and Rice Bake
adapted from a recipe on 
Tasty Kitchen
Ingredients:
  • 4 cups cooked brown rice
  • 1 can black beans, drained and rinsed (or equal amount cooked black beans)
  • 3/4 cup frozen corn
  • 1 cup yogurt or sour cream (I used about half of each)
  • 1 (4oz.) can chopped green chilis
  • 1/2 cup salsa
  • seasonings (I used chili powder, cumin and Creole seasoning)
  • 1 cup or more grated cheddar cheese
Directions:

Mix everything but the cheese, pour into covered casserole dish, bake at 350 degrees for about 20-25 minutes. Remove lid, sprinkle with cheese, return to oven and cook until cheese is melted. 
Note: The original recipe mixes cheese into the casserole and then adds more on top. That would be very yummy but we are watching our calories so I opted to just put a smaller amount of sharp cheddar on top. You could also serve with a dollop of sour cream on top of each portion but again, with the calorie thing. This was super easy and really good. It tastes good reheated for lunch the next day, too. You could, of course, go ahead and add cooked chicken (or turkey) as called for in the original recipe. Cooked and seasoned ground beef would work, too. We just found it unnecessary so if you’re looking for an inexpensive, meatless dish this is a good one. 

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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