Creamy Salsa Bean and Rice Bake
Prep Time 20 min
Cook Time 45 Min
Servings 6
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 tbsps. Crisco® All-Vegetable Shortening
- 1 medium onion
- 1/2 cup uncooked long grain rice
- 1 (15 1/2 oz.) can red kidney beans
- 1/2 cup prepared salsa
- 3/4 cup water
- 1 cup creamed cottage cheese
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. chili powder
- 1/2 cup shredded sharp Cheddar cheese
- Green bell pepper slices
Directions
- Step 1
HEAT oven to 350ºF. Spray a 2-quart casserole with no-stick cooking spray.
- Step 2
MELT shortening in medium skillet. Cook and stir onion and rice about 5 minutes or until onion is tender. Remove from heat. Stir in beans, salsa, water, cottage cheese, salt, pepper and chili powder. Spoon into prepared casserole dish. Cover tightly.
- Step 3
BAKE 40 to 50 minutes or until bubbly and rice is tender. Cool 10 minutes. Sprinkle with cheese. Garnish with green pepper slices.
Serving size
(1/6 of recipe)
- Calories 250
- Calories from Fat80g
- Total Fat 9g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 20mg
- Sodium 730mg
- Potassium 0mg
- Total Carbohydrates 30g
- Dietary Fiber 6g
- Sugars 4g
- Protein 12g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet