Southwest Vegetarian Bake
Prep: 40 Min. Bake: 35 Min. + Standing
Yield: 8 Servings

3/4 c. uncooked brown rice
1 1/2 c. water
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1 can (10 oz) diced tomatoes & green chilies (I use Ro-Tel)
1 c. salsa
1 c. (8 oz) reduced-fat sour cream
1 c. (4 oz) shredded reduced-fat cheddar cheese
1/4 t. pepper
1/2 c. chopped red onion
1 can (2 1/4 oz) sliced ripe olives, drained
1 c. (4 oz.) shredded reduced-fat Mexican cheese blend

In a large saucepan, bring rice and water to a boil. Reduce heat;
cover
and simmer for 35-40 minutes or until tender.
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 nonstick cooking spray. Sprinkle with onion
and
olives.
Bake, uncovered at 350º 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.

Nutritional Analysis: 1 c. equals 284 calories, 10 g fat (6 g
saturated
fat), 30 mg cholesterol, 899 mg sodium, 37 g carbohydrate, 7 g fiber,
16
g. protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean
meat, 1 fat. WW = 6 points.
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