Tex-Mex Rice and Bean Casserole

submitted by: Brooke T.

4 points per serving
6 Servings

1 spray cooking spray
1 cup of frozen corn kernels thawed
1 Tbsp canned chili peppers mild or hot chopped
15 oz can of pinto beans rinsed and drained
1 cup cooked brown rice
3/4 cup of reduced fat shredded Mexican cheese
3/4 cup light sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 tbsp scallions
2 tbsp reduced fat shredded Mexican style cheese

Preheat oven at 350
In a large bowl combine corn, chili, beans, 3/4 cups of shredded cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon Mixture into a prepared mixing dish and bake for 30 minutes.
Remove from the oven and sprinkle the remaining of the cheese. Place back into the oven for 10 minutes or until cheese is bubbly.
Let sit for 5 minutes before cutting to firm up.