Weight Watchers Core Mexican Rice Recipes

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WEIGHT WATCHERS CORE MEXICAN RICE



Weight Watchers Core Mexican Rice image

Make and share this Weight Watchers Core Mexican Rice recipe from Food.com.

Provided by kcook323

Categories     Brown Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 teaspoon salt
1 garlic clove, minced
3 tablespoons olive oil
1 cup brown rice, NOT INSTANT
2 cups fat-free chicken broth
1 (10 ounce) can Ro-Tel tomatoes
1/2 cup bell peppers or 1/2 cup red pepper, chopped
1/2 cup onion, chopped

Steps:

  • Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
  • Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
  • Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
  • Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
  • Don't remove the lid during the cooking process.
  • If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.

Nutrition Facts : Calories 192.4, Fat 7.8, SaturatedFat 1.1, Sodium 889.8, Carbohydrate 27.6, Fiber 1.5, Sugar 1.2, Protein 3.5

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS



Mexican Casserole - 6.5 Weight Watcher Points image

This is a delicious Mexican Casserole recipe with only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points)

Provided by dawnrshaw

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef (drained or rinsed!)
1/2 cup onion (chopped)
1/4 cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1 1/4 ounce) package taco seasoning mix
8 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced-fat Mexican cheese blend, shredded
1/3 bunch fresh cilantro, chopped, to taste (or less (or more)

Steps:

  • Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
  • Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  • Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
  • Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below...).
  • (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
  • Makes 6 large Servings at 6.5 weight watcher pts/each.

Nutrition Facts : Calories 355.4, Fat 5.9, SaturatedFat 2.2, Cholesterol 49.7, Sodium 814.7, Carbohydrate 52.3, Fiber 10.4, Sugar 8.2, Protein 26.7

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