Courtesy of Holly Clegg, author of trim&TERRIFIC, this recipe can be a meatless entrée or a hearty family pleasing side, and is as simple as opening cans. Turn leftover rice into another recipe, or opt for brown rice in lieu of white rice.
2 cups cooked rice
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can tomatoes and green chilies
1 cup nonfat sour cream (“Mom” prefers organic)
2 cups shredded reduced-fat Mexican blend cheese, divided
1 bunch green onions, chopped (reserving 2 tablespoons)
1 (2 1/4-ounce) can sliced black olives, drained
1. Preheat oven 350°F. Coat 2-quart oblong baking dish with nonstick cooking spray.
2. Combine all ingredients using 1 3/4 cups cheese in prepared dish. Bake 45-50 minutes. Remove from oven and sprinkle with remaining 1/4 cup cheese and 2 tablespoons green onions. Return to oven 5 minutes or until cheese melted.
MAKES 8 (1-CUP) SERVINGS
*Recipe courtesy of Holly Clegg, author of trim&TERRIFIC.
*Image courtesy of Naito8 / FreeDigitalPhotos.net*