M-M-M- Good Mexican Rice

Cathy Pete's Note:

So good and can add ground turkey. hamburger, cooked chicken - pork etc. and make it a meal. or leave it as a side dish. I also sometimes add Jalapeno Peppers for a kick! I also use brown rice. The prep time includes cooking and cooling rice Found it on Taste of Home

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 3/4 cup uncooked brown rice
• 1 1/2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexicorn, drained
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 cup salsa
• 1 cup reduced-fat sour cream
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 teaspoon pepper
• 1/2 cup chopped red onion
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 cup shredded reduced-fat Mexican cheese blend

Directions:

1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
2. In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

Reviews

[WW Girl]

Very good! This is a keeper! We did not add chicken, but I think that would be a great addition.

[mama smurf]

Delicious! I didn't have a red onion so I used a regular one and I also added a jalapeno pepper for more flavor. This was a very tasty dish. I served this with Tangy Guacamole#380918, Sorta-Spanish Rice#219944 and Easy Beef Green Chili Burros#410928. Thank you for sharing your recipe. I will definately make this again. Made for SPRING PAC 2010.

[Chef #1329841]

This was excellent. I didn't have the red onions or the olives so I left them out. Really yummy.