South Of The Border Rice And Beans Recipes

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SOUTH OF THE BORDER PIE



South of the Border Pie image

From a vegetarian cookbook of mine. The beans, rice, eggs, and cheese provide the protein while chili powder and cumin provide the kick! Serve this with a simple tossed salad.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
1 tablespoon olive oil or 1 tablespoon cooking oil
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can red kidney beans, rinsed and drained
1 1/2 cups cooked brown rice
1 cup shredded cheddar cheese (4 ounces)
3/4 cup milk
2 beaten eggs
nonstick cooking spray
chopped green pepper (optional)
salsa (optional)

Steps:

  • In a saucepan cook onion and garlic in hot oil till tender but not brown.
  • Stir in chili powder, cumin, and salt.
  • Cook for 1 minutes more.
  • Cool.
  • Stir in beans, cooked rice, cheese, milk, and eggs.
  • Spray a 10-inch pie place or quiche dish with nonstick coating.
  • Spoon mixture into pie place and bake, uncovered, at 350 degrees for 25 minutes or till center is set.
  • Let stand 10 minutes.
  • If desired, sprinkle with green pepper and serve with salsa.

Nutrition Facts : Calories 296.3, Fat 12.2, SaturatedFat 5.7, Cholesterol 94.5, Sodium 259.8, Carbohydrate 32, Fiber 6.6, Sugar 1.3, Protein 15.4

QUICK SOUTH OF THE BORDER CASSEROLE



Quick South of the Border Casserole image

My mom used to make this for our large family back in the 1970s, and we loved it! It is easy, fun to make and yummy to eat! You can make it mild by adding mild green chiles or spice it up a bit by substituting pickled jalapenos. This recipe is close to my heart, bringing back memories of me and my 3 sisters at the dinner...

Provided by Paula Todora

Categories     Casseroles

Time 45m

Number Of Ingredients 11

1 Tbsp vegetable oil
1 lb 93% lean ground beef
1 tsp salt
1/2 tsp garlic powder
1 Tbsp dried onion
10 oz can mild enchilada sauce
16 oz can refried beans
2 Tbsp canned chopped mild green chiles (or pickled jalapeno peppers)
1 c 2% cottage cheese
2 c shredded mild cheddar cheese, divided
6 oz crunchy tortilla chips, crushed by hand (2 handfuls)

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
  • 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
  • 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
  • 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
  • 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
  • 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
  • 7. Bake uncovered 30 minutes. Serves 8

SOUTH-OF-THE-BORDER RICE & BEANS



SOUTH-OF-THE-BORDER RICE & BEANS image

Here's a simple stove-top recipe that is both healthy and satisfying--lots of protein and low in fat and calories. What's not to like? Recipe & photo: heinzketchup.com

Provided by Ellen Bales

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 14

1 Tbsp vegetable oil
1 c chopped onion
1 clove garlic, minced
1 Tbsp chili powder
1 Tbsp finely chopped fresh oregano
1/2 tsp salt
1/2 tsp pepper
1 c uncooked rice
2 1/2 c tomato juice
1 can(s) black beans, rinsed and drained
1 c corn kernels
1/2 c heinz tomato ketchup
2 Tbsp chopped fresh parsley
2 Tbsp lime juice

Steps:

  • 1. Heat vegetable oil in a deep skillet over medium heat. Add the onion, garlic, chili powder, oregano, salt and pepper. Cook for 4 minutes.
  • 2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Simmer for 20 minutes or until rice is cooked.
  • 3. Fluff rice with fork and increase heat to medium.
  • 4. Stir in the beans, corn, and ketchup. Cook until heated through, about 5 minutes. Stir in fresh parsley and lime juice.

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