Mexican Rice and Bean Casserole (Lowfat-Crockpot)

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Mexican Rice and Bean Casserole (Lowfat-Crockpot)

Makes 4 (1 1/2 cups) servings

 

1 cup uncooked regular long-grain white rice

2/3 cup cup frozen whole kernel corn

1/2 cup chopped onion

1/4 tsp. turmeric

2 garlic cloves, minced

1 (15 oz.) can spicy chili beans, undrained

1 (14 1/2 oz.) can stewed tomatoes, undrained, cut up

1 (14 1/2 oz.) can fat-free chicken broth with 1/3-less sodium

1 (4 1/2 oz.) can chopped green chilies

2 oz. (1/2 cup) shredded cheddar cheese

 

Spray large skillet with nonstick cooking spray. Heat over med.-high heat

until hot. Add rice; cook and stir 5 to 7 min. or until light golden brown.

 

In 3 1/2 to 4 qt. slow cooker combine browned rice and all remaining

ingredients except cheese; mix well. Cove cook on LOW for at least 5 hrs.

 

Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.

 

Per serving: cal 390, fat 6g, sat fat 3g, chol 15mg, sod 1080mg, carb 69g,

fiber 8g, pro 15g

Exchanges: 4 starch, 1 veg, 1 fat

Points: 7

 

Pillsbury One-Dish Meals Cookbook