We’re warming up the oven this week. Here is a simple comfort food to add to your recipe collection. This Tex-Mex rice and bean casserole is an easy little recipe for a night when you feel like cooking up something warm that isn’t real complicated. It’s not super fancy, but it is super filling. As with most of my recipes this made enough for leftovers for lunch the next day. One serving is just 3 Weight Watchers FreeStyle Smart Points.

Here is what you need:

1 c. drained canned or frozen corn kernels
1 (15 oz.) can pinto beans, rinsed and drained
1 c. cooked instant cooked brown rice
1 c. shredded reduced-fat Mexican cheese blend
3/4 c. fat-free sour cream
1 Tbsp. canned chopped mild or hot green chiles, drained
1/4 tsp. chili powder
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. chopped scallion (dark green part only)
1 tomato (optional)

Here is what you do:

1. Preheat oven to 350°F. Spray 2-quart baking dish with nonstick spray.

2. Start cooking the brown rice, according to the directions on the box.

3. While the rice is cooking mix together all of the other ingredients except the tomato: corn, beans, 3/4 c. of Mexican cheese, sour cream, chiles, chili powder, salt, and black pepper.

4. Once the rice is cooked mix it in with the other ingredients.

5. Transfer the mixture to the prepared baking pan. Bake for 30 minutes. Sprinkle 1/4 c. of the Mexican cheese on top and put it back into the oven. Cook for about 10 minutes longer, or until the cheese is a melted. Optional: Top with some cut up tomatoes and some extra green onion.

Makes 6 servings.
One serving is one cup.
One serving is worth 3 WW FreeStyle Smart Points

This recipe was adapted from a recipe in the “One Pot Meals: 160 Fast, Fresh, and No-Fuss Recipes” cookbook.