Wednesday, December 30, 2015

Split pea

MEXICAN RICE AND BEAN BAKE
From Betty Crocker's New Eat and Lose Weight
makes 6 servings
two cups brown or cooked rice
1 egg
1 1/2 picante sauce
1 cup shredded cheddar cheese
1 teaspoon chili powder
1 can pinto beans

Heat oven to 350.  Spray square baking dish, 8x8x2 inches, with cooking spray.  Mix rice, egg, 1/2 cup of picante sauce, 1/2 cup of cheese, and the chili powder.  Press in bottom of dish.

Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.  Sprinkle with remaining 1/2 cup cheese.  Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly.  Let stand 5 minutes before serving.

1 serving:
calories 195
calories from fat 35
fat g 4
saturated fat g  2
sodium, mg  440
carbs, g  35
dietary fiber, g  8
protein, g 13