Southwestern Rice

  • Yield: 8 servings


2cups cooked rice
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can tomatoes and green chiles
1cup nonfat sour cream
2cups shredded reduced-fat Mexican blend cheese, divided
1bunch green onions, chopped (reserving 2 tablespoons)
1 (2 1/4-ounce) can sliced black olives, drained


  1. Preheat oven 350F. Prepare a  2-quart oblong baking dish with nonstick spray.
  2. Combine all ingredients using 1 3/4 cups cheese and place in baking dish.
  3. Bake 45-50 minutes. Remove from oven and top with remaining 1/4 cup cheese plus 2 tablespoons green onions.
  4. Bake dish for an additional 5 minutes to melt cheese.

Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific 

Nutritional Info *per serving

  • Calories 269
  • Fat 1g
  • Saturated Fat 7g
  • Cholesterol 23mg
  • Sodium 720mg
  • Carbohydrate 38g
  • Fiber 5g
  • Sugars 5g
  • Protein 14g