Rice & Bean Bake

Well this has become a dinnertime staple. This would be super easy as well if I did not insist on making brown rice the hard way. (not the instant, because I've become inexplicably weird about instant rice) Making real rice is a real pain in my... well you can guess.

But still.

This is a really delicious dish, and if the recipe gets lost on the internet before I post it up here, I would be enormously screwed. I put this all into My Fitness pal, and two servings (I must have seconds on this!) is not that bad- like under 400 calories.




Rice & Bean Bake

2 chicken breasts- diced (I think this is optional! Easier without!)
4 c. cooked rice
3/4 c. frozen corn
15 oz. can black beans
1 c. sour cream
1/2 c. salsa
4 oz. diced green chiles w/ fluid
1 c. shredded cheese
maybe some cilantro if you have it for a garnish?

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Mexican Rice, Beans, & Sausage

• 1 1/2 c. long-grain white rice
• 1 small onion, chopped
• 1 package (13-ounce) Mexican-flavored smoked turkey-and-chicken sausages, cut crosswise diagonally into 1/4-inch-thick slices
• 1 tbl. olive oil
  
• 1 c. (14 1/2-ounce) reduced-sodium chicken broth
• 1 1/4 c. water
• 1 c. (15-ounce) black beans, drained and rinsed
• 1 c. (7-ounce) whole-kernel corn, drained
• 2 tbl. chopped fresh cilantro leaves

1. Heat oven to 375 degrees F. In 2 1/2-quart casserole or Dutch oven, combine rice, onion, sausages, and oil mixing to coat rice completely with oil.
2. In 1-quart microwave-safe measuring cup in microwave oven or in saucepan over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover.
3. Bake rice mixture 30 minutes. Stir in black beans, corn, and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed.
4. Use as a dip with tortilla strips or wrap in a burrito.
   

Hamburger Rice Casserole

1 lb. hamburger meat, cooked and drained
1 c. rice, uncooked
1 10 oz. can cream of mushroom soup
1 medium onion, chopped
6 tbl. soy sauce
2 tbl. brown sugar
4 c. boiling water
Salt and pepper to taste

Brown hamburger meat and chopped onion until hamburger is no longer pink and set aside. Pour boiling water over uncooked rice in a 2-3 qt. casserole dish. Add in cream of mushroom soup; stir until it is dissolved into water and rice. Next add soy sauce and brown sugar. Finally, add hamburger meat and onion and mix well. Bake in a 350 degree oven for 1 hour.

Creamy Skillet Chicken

1 can cream of chicken soup
1 c. water
3/4 c. uncooked rice
2 c. cooked, diced chicken
2 c. thawed (but previously frozen) mixed- vegetable medley
(try broccoli, corn, and peppers)

Whisk soup & water in a non-stick skillet. Heat 2-3 mins.
Stir in rice, cover and reduce heat to low for 20 mins.
Add chicken and veggies, and heat 3-4 minutes.

4 servings