Rice, Bean & Veggie
With eggs, beans, and rice, this hearty
dish supplies enough protein to make a very satisfying
entree. For convenience, layer the dish ahead of time
and refrigerate it overnight. The next day, allow a little
more time to bake the refrigerated casserole.
| Cooking spray
1 cup (4 oz.) shredded reduced-fat Monterrey Jack
3 cups cooked rice (1 cup raw)
1 jar (16 oz.) thick and chunky red salsa, divided
1 can (15 oz.) red kidney or
black beans, drained and rinsed
1 cup whole kernel corn (about 3 oz.)
1 cup chopped sweet red and/or green pepper (about
5 oz. or 1 medium)
Evenly coat 11x7x2-inch baking pan
with spray. Set aside. In medium bowl, beat together
eggs and cheese. Stir in rice. Pour into prepared pan.
Smooth with back of spoon or gently shake pan to spread
rice mixture evenly in pan. Gently spread 1 cup of the
salsa over rice mixture. In medium bowl, stir together
beans, corn and pepper. Evenly spoon bean mixture over
salsa. Drizzle remaining 1 cup salsa over bean mixture.
Bake in preheated 350° F oven until custard is puffed
and begins to pull away from sides of pan and knife
inserted near center comes out clean, about 55 to 60
minutes. Makes six servings.