Mexican Rice And Beans Recipe
Servings: 8
Ingredients
- 1 can (15 ounce.) black beans, liquid removed & rinsed
- 1 pkg. (10 ounce.) frzn whole kernel corn
- 1 c. uncooked long grain white rice
- 1 jar (16 ounce.) thick & chunky mild salsa
- 1 1/2 c. vegetable juice cocktail (V-8) (may use lo-salt V-8)
- 1/4 teaspoon grnd cumin
- 1/4 teaspoon dry oregano
- 3/4 c. shredded reduced fat Cheddar cheese
Directions
- Heat oven to 375 degrees. In 13 x 9 x 2 inch rectangular baking pan combine all ingredients except cheese. Cover and bake 55-60 min, stirring once halfway through cooking time, till rice is tender. Remove casserole from oven, remove cover and sprinkle with cheese. Let stand 2-3 min till cheese is melted. As a side dish, serves 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 40 | 12% |
| Total Fat 4.63g | 6% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 437mg | 18% |
| Potassium 1011mg | 29% |
| Total Carbs 57.64g | 15% |
| Dietary Fiber 8.9g | 30% |
| Sugars 3.28g | 2% |
| Protein 15.9g | 25% |
