FOODIE FRIDAY - Santa Fe Style Rice and Beans (a la Erin)

Happy Friday all!  Today I've invited a dinner guest to join in on the fun.  You may have read a little bit  about her here.

We were chatting today and I mentioned that I didn't have anything in mind for today's post.  I was feeling a bit uninspired food-wise shall I say.  So, being that since she got married last December and has become, from what I gather, quite the domestic goddess I asked for her thoughts.

And so she sent me the following recipe.  I made it tonight for dinner just in case it was crap and it was extremely tasty.  Even my kids ate it (well, my youngest ate all the beans out of it, he's a big fan of the magical fruit much like his Mumma).

Please welcome Erin to the table and dig in!

SANTA FE STYLE RICE AND BEANS
(Inspired by Weight Watchers 'Smart Ones' of the same name....deeeeeeeee-lish!)


This recipe is AWESOME.  Period.  The leftovers are incredible too.  AND.....it's SO easy!!!  (Insert Santa Fe-themed music, mariachi band and pinata-smashing HERE)

3 cups cooked long-grain brown or white rice (do I need to explain how to cook rice, people?!?!)

[Side note: Clearly I do need to have this explanation because even when I cook rice in my RICE COOKER it never turns out well...and secondly...because I'm horrible at reading recipes due to the fact that I rarely follow them, I measured out 3 cups of uncooked rice which has basically left me to eat rice for breakfast lunch and dinner for the next day or so - just an FYI - don't make the same idiotic mistake that I did - read the recipe]


1 1/2 cups canned kidney beans, drained and rinsed (I suppose you could use black beans instead if you're feeling it!) [I used black beans 'cause they're my fave and nutritionally delicious]

1 can (4 oz) of chopped green chiles with juices

[sorry another side note - this was one ingredient I did not have handy and as I was making it and realized OH NO - NO GREEN CHILES I received a bbm from my bff that stated the chiles 'made the dish'...sooo I can only imagine how much more awesomer this would've turned out had I used chiles. Pardon the interruption - let's return back to Erin now]


3/4 cup corn
3/4 cup diced tomatoes (I used canned - but fresh would've been even better)
1/2 cup diced onion
1 1/2 cups sour cream
1/2 cup whole milk
1 tsp Chile powder
1 tsp Oregano
1/4 tsp Cayenne (I did not use cayenne - with the boys - I wasn't sure how much spice they could handle)
1/2 tsp salt
1/4 tsp fresh cracked pepper
1 1/2 cups shredded sharp white cheddar, orange cheddar, marble - whatever!

1. Preheat over to 400 degrees

2. In a large bowl mix together the rice, beans, chiles, corn, tomatoes and onion.

3. In a separate medium-size bowl whisk together the sour cream, milk and spices.

4. Spray or butter and 8x8 baking/casserole dish.  Add the rice mixture.  Pour the sour cream sauce over the top.  Sprinkle evenly with cheese.

5. Bake for 30 minutes until top is lightly browned and middle is bubbly.

6. Let sit 5 minutes before serving.

To make it low-fat and lower-cal, you can substitute low-fat or light sour cream for the regular kind, substitute skim milk for the whole milk and substitute light cheddar for the regular kind (I truthfully never, EVER thought I would buy - much less eat - "light" cheddar...but it's actually not bad at all.)

For all Weight Watcher point-counters...

If you make the recipe as described:

4 servings = 14 points/serving
6 servings = 9 points/serving

If you substitute fat-free sour cream, light cheddar and skim milk:

4 servings = 8 points/serving
6 servings = 6 points/serving

So there you have it folks!  I think we should invite her back!


*CUE MUSIC* for you Erin.  So it's not mariachi music but you can always find a random sombrero and some maracas and pretend.  ;)