Kidney Bean and Cheesy Rice Casserole

INGREDIENTS

2 (19-ounce) cans Dark Red Kidney Beans, rinsed and drained
1 tablespoon water
1 cup red onion, diced
1 teaspoon cumin
1 garlic clove, diced
1 (10-ounce) package fresh spinach, chopped
1 (16-ounce) jar no-salt-added picante sauce
8 cups cooked rice, no salt added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup nonfat sour cream

PREPARATION

Preheat the oven to 350°F. Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until wilted. Set aside

Combine Dark Red Kidney Beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9 x 13-inch baking pan coated with nonfat cooking spray. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.

Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on top of each serving.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 8
Serving size: 3-1/4-inch x 4-1/2-inch piece
Calories: 402
Carbohydrates: 65g
Fat: 6g
Cholesterol: 20mg
Protein: 22g
Fiber: 11g
Sodium: 896mg (540mg if using dry beans)

FOOD EXCHANGES

3 starch/bread
2 lean meat
1-1/2 fruit

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
More