Weight Watchers Tex-Mex Rice and Bean Casserole

SERVES 6 (5 points each)

• 1 spray cooking spray
• 1 cup canned yellow corn, drained OR frozen, thawed corn kernels
• 1 Tbsp canned green chili peppers, chopped mild or hot
• 15 oz canned pinto, black, or kidney beans, rinsed and drained - I used black
• 1 cup cooked brown rice, fresh or day old
• 3/4 cup shredded reduced-fat cheddar or mexican style cheese
• 3/4 cut fat-free sour cream
• 1/4 tsp chili powder
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 2 Tbsp scallions, chopped - dark green part only
• 2 Tbsp shredded reduced fat cheddar or mexican style cheese

Preheated oven to 350 degrees. Coat a 2-quart glass baking dish with cooking spray.

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 Tablespoons cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces.

Kevin, Jay, and I really loved this. I ate mine with a spicy salsa verde and shredded a good amount of lettuce to go along with it, and Jay of course doused his with Franks. Definitely a keeper.