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.

Southwestern 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.


*Recipe courtesy of Holly Clegg, author of trim&TERRIFIC.

*Image courtesy of Naito8 /*