Healthy ingredients and just the right amount of “heat” work together and create this crowd pleasing dish. Click here to download a PDF of the recipe.
Serves 4; 1 ½ cups per serving
Prep Time: 15 minutes
1 cup uncooked brown rice
Vegetable oil spray
1 ½ 15-ounce cans navy beans, rinsed and drained
¾ cup finely chopped green onions (green and white parts)
3 tablespoons fresh lime juice
1 tablespoon ground cumin
1/8 to ¼ teaspoon cayenne
3/8 teaspoon salt
1 ¼ cups shredded part-skim mozzarella cheese
6 ounces canned chopped green chilies, rinsed and drained
Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, preheat oven to 400°F.
Lightly spray an 11 x 7×2-inch glass baking dish with vegetable oil spray.
In the baking dish, stir together the cooked rice, beans, green onions, lime juice, cumin, cayenne, and salt.
Spread evenly. Sprinkle with cheese.
Bake 20 minutes, or until cheese melts.
To serve, spoon the mixture onto each plate. Sprinkle with green chiles.