Southwestern Rice

Holly Clegg
  • Yield: 8 servings


2cups cooked rice
1-- (15-ounce) can corn, drained
1-- (15-ounce) can black beans, rinsed and drained
1-- (10-ounce) can tomatoes and green chiles
1cup nonfat sour cream
2cups shredded reduced-fat Mexican blend cheese, divided
1bunch green onions, chopped (reserving 2 tablespoons)
1-- (2 1/4-ounce) can sliced black olives, drained


  1. Preheat oven 350F. Coat 2-quart oblong baking dish with nonstick cooking spray.
  2. Combine all ingredients using 1 3/4 cups cheese in prepared dish. Bake 45-50 minutes. Remove from oven and sprinkle with remaining 1/4 cup cheese and 2 tablespoons green onions. Return to oven 5 minutes or until cheese melted.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 269
  • Fat 1g
  • Saturated Fat 7g
  • Cholesterol 23mg
  • Sodium 720mg
  • Carbohydrate 38g
  • Fiber 5g
  • Sugars 5g
  • Protein 14g