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Kidney Bean and Cheesy Rice Casserole

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Kidney Bean and Cheesy Rice Casserole

 

2 19 ounce cans dark red kidney beans, rinsed and drained

1 tablespoon water

1 cup red onion, diced

1 teaspoon ground cumin

1 garlic clove, diced

1 10 ounce package fresh spinach, chopped

1 16 ounce jar no-salt-added picante sauce

8 cups cooked rice, no salt added

2 medium tomatoes, sliced

1/2 cup shredded reduced-fat Cheddar cheese

1/2 cup shredded reduced-fat Monterrey Jack cheese

1/2 cup nonfat sour cream

 

Preheat the oven to 350 degrees. Heat water in a nonstick skillet. Add onion,

cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until

wilted. Set aside

Combine kidney beans and picante sauce together; spread 2 cups of this mixture

in the bottom of 9 x 13 inch baking pan coated with nonfat cooking spray. Layer

4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer

spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.

Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered,

for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on

top of each serving. Serves 8.

 

 

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