A deliciously wholesome, economical and satisfying southwestern-style cheesy bean and rice casserole your family will enjoy.

Kidney Bean and Cheesy Rice Casserole

2 (19-ounce) cans dark red kidney beans, rinsed and drained
1 tablespoon water
1 cup red onion, diced
1 teaspoon ground cumin
1 garlic clove, diced
1 (10-ounce) package fresh spinach, chopped
1 (16-ounce) jar no-salt-added picante sauce
8 cups cooked rice, no salt added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup nonfat sour cream

1. Preheat the oven to 350°F (175°C). Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until wilted. Set aside
2. Combine dark red kidney beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9 x 13 inch baking pan coated with nonfat cooking spray. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.
3. Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on top of each serving.

Makes 8 servings

NUTRITIONAL INFORMATION (per serving): Servings per recipe: 8; Serving size: 3 1/4 inch x 4 1/2 inch piece Calories: 402; Carbohydrates: 65g; Fat: 6g; Cholesterol: 20mg; Protein: 22g; Fiber: 11g; Sodium: 896mg (540mg if using dry beans)

FOOD EXCHANGES: 3 starch/bread; 2 lean meat; 1 1/2 fruit

Recipe provided courtesy Michigan Bean Commisson.