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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender. | 2. In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. | 3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	3/4	cup	uncooked	430.155	90.6288	8.5676	3.2943
water	1 1/2	cups		0.0	0.0	0.0	0.0
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
mexicorn	1	can	drained	-	-	-	-
tomato green chilies	1	can	diced	-	-	-	-
salsa	1	cup		75.4	17.264	3.952	0.442
cream	1	cup	sour reduced fat	792.0	15.96	8.712	83.23200000000001
cheddar cheese	1	cup	shredded reduced fat	-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
olive	1	can	sliced drained ripe	-	-	-	-
mexican cheese	1	cup	shredded reduced fat blend	492.36	6.1116	28.3008	39.5736

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.