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Mexican Black Beans & Rice (adapted)
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    Mexican Black Beans & Rice (adapted)

  • 1 cup Minute Rice Brown Rice -- uncooked
  • 1 cup water
  • salt
  • 1 15 oz can black beans -- drained & rinsed
  • 1/2 small can chopped green chiles
  • 1/4 pkg taco seasoning mix OR
  • 1 tbsp pure chile powder (your choice)
  • 1/4 cup black olive spread -- OR
  • 1/4 cup black olives -- sliced
  • 1 dash cumin
  • 1 dash garlic powder
  • 1/2 cup HOT salsa
  • 1/2 cup cheese (cheddar or jack) -- shredded
  • chili powder & paprika -- for sprinkling
  • Preheat oven to 350F.

    Spray a brownie pan (8" pan) with cooking spray and set aside.

    Cook brown rice in water for 5 minutes. Set aside, covered, for 5 minutes. To cooked rice, add 1 can beans, chiles, olive spread or sliced olives, seasonings and salsa. Blend and turn into prepared casserole. Add grated cheese to top and sprinkle with paprika and chili powder. Cover and bake until heated through and cheese has melted, about 15 minutes.

    Author's notes: For anyone on Weight Watchers, this works out to 5 points per serving. Very good with a little low-fat sour cream and crushed tortilla chips on top.

    Risa's notes: Original recipe calls for regular brown rice that is cooked in water for 45 minutes stovetop. Also called for sliced black olives. Original recipe made enough for 8 servings altho' author did not mention that. Also did not mention oven temperature. I had to wing that.

    Original recipe was by Kathy Young at BakeryShoppe. From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list.

    If you want information on how to obtain the cookbook, contact SuzyQ Lewis at: lewises@flatoday.infi.net. They are $15.

    Served with salad and garnished with fat-free sour cream.

    From: Kathy Young From BakeryShoppe Memories Cookbook, published by the BakeryShoppe email mailing list.
    Posted By: RisaG , Via: Chile Head Mailing List
    Post Date: 19 Jan 2000

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