Thursday, March 21, 2013

Southwest Vegetarian Bake

Southwest Vegetarian Bake

3/4  Cup  uncooked Brown Rice
1-1/2  Cups  Water
1  15-oz.  Black Beans, drained and rinsed
1  11-oz.  Mexicorn, drained
1  10-oz.  Tomatoes and Green Chilies
1  Cup  Salsa
1  Cup  Sour Cream
1  Cup  Cheddar Cheese
1/4  teaspoon  Black Pepper
1/2  Cup  chopped Red Onion
1  2.25-oz.  sliced Black Olives
1  Cup  Mexican Cheese

In a large saucepan, bring Rice and Water to a boil.  Reduce heat; cover and simmer 35-40 minutes or until tender.

In a large bowl, combine the Black Beans, Mexicorn, Tomatoes & Green Chilies, Salsa, Sour Cream, and Cheddar Cheese, and Brown Rice; spoon into a greased 9 x 13 dish.  Top with Black Pepper, Red Onion, and Black Olives.  Bake, uncovered, at 350* for 30 minutes.  Sprinkle with Mexican Cheese and bake 10 minutes longer.  Let set for 10 minutes before serving.  Serves 8.

"O God,
Thou art my God,
early will I seek Thee;
my soul thirsteth for Thee,
and my flesh longeth for Thee in a dry and thirsty land,
where no water is,
To see Thy power and Thy glory,
as I have seen Thee in the sanctuary."
Psalms 63: 1 & 2

This is a really good meatless recipe.  We enjoy the leftovers in a tortilla.
From Taste of Home.

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