- prep: 40 min
- cook: 35 min
- total: 1 hr 15 min
Summary
This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois
Ingredients
- 3/4 cup uncooked brown rice
- 1-1/2 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup salsa
- 1 cup (8 ounces) reduced-fat sour cream
- 1/4 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup shredded reduced-fat Mexican cheese blend
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213 % Daily Value *
- Total Fat: 8 g 11.66%
- Saturated Fat: 4 g 18.99%
- Trans Fat: 0 g %
- Cholesterol: 22 mg 7.23%
- Sodium: 927 mg 38.63%
- Calcium: 192 mg 19.23%
- Potassium: 159 mg 4.54%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.4%
- Zinc: 0 mg 0%
- Total Carbohydrate: 26 g %
- Dietary Fiber: 4 g 15.46%
- Sugar: 5 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 7.46%
- Vitamin C 5.5%
- Vitamin D 0.68%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total1 oz-eq