Southwest Vegetable Casserole
Ingredients
- 2 (3.5-oz) pouches boil-in-bag brown rice
- 1 (12-oz) pkg frozen corn kernels
- 1 onion, diced
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup refrigerated salsa
- 4 oz cream cheese, softened
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 (8-oz) block Cheddar cheese, shredded
- 1 (2.25-oz) can sliced black olives
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, cook corn, onion, and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned and tender. Stir in rice, beans, salsa, cream cheese, chili powder, and cumin.
- Transfer mixture to an 11- x 7-inch baking dish. Sprinkle with cheese. Bake 10 to 15 minutes or until cheese melts. Sprinkle with olives and green onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
522
|
522
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 19 | 19 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 695 | 695 |
Budget Friendly Meal Plan
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