Cajun Beans and Rice Casserole

Low-Fat Ways to Cook Regional Fare, p. 92

1 (16-ounce) can red beans, drained

1 (15-ounce) can no-salt-added pinto beans, drained

1 (14 ½-ounce) can no-salt-added stewed tomatoes

Vegetable cooking spray

2 cups chopped onion

½ cup chopped celery

½ cup chopped green pepper

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon black pepper

¼ teaspoon salt

¼ teaspoon onion powder

1/8 teaspoon ground white pepper

3 cups cooked long-grain rice (cooked without salt or fat)

1 (8-ounce) carton low-fat sour cream

½ cup (2 ounces) shredded reduced-fat cheddar cheese

Mash red and pinto beans lightly with a fork. Combine beans and tomatoes in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until most of the liquid evaporates.

Whetting your appetite!

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, celery, and green pepper; saute 4 minutes or until tender. 

Classic.

Add thyme and next 5 ingredients; cook 5 minutes, stirring frequently. Stir half of onion mixture into bean mixture.

Combine remaining onion mixture, rice, and sour cream. Spoon half of rice mixture into an 11 – x 7 – x1 ½-inch baking dish coated with cooking spray; top with half of bean mixture. Repeat layers with remaining rice and bean mixtures.

Cover and bake at 325F for 25 minutes. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes or until cheese melts. 

Enough cheese to be tasty, but not enough to be overwhelming.

Let stand 5 minutes before serving.

Neato layers!

My Rating: 4/5 "Tasty stuff! It's got dairy goodness that makes it thick and filling (very thick and filling) and nice seasoning to make it pop. It disappeared from the serving dish quickly!"