1 cup chopped onion
16 oz. canned kidney beans
2 cups rice, cooked 1/2 recommended time
28 oz. diced tomatoes, in liquid not sauce (very important!)
15 oz canned corn OR 1 3/4 cup frozen corn
Pepper to taste
2 cups shredded cheese
Assembly Directions: Drain and reserve liquid from tomatoes. Drain water from canned corn. Drain kidney beans. Sauté onion in a small amount of liquid from tomatoes. Add beans, cooked rice, tomatoes, and corn.
Pour into labeled freezer bags or rigid freezer containers. Place cheese in a separate freezer bag or container. Put both bags into a larger freezer bag. Freeze.
Serving Directions: Thaw completely. Pour rice mixture into spray treated 2-quart casserole. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until heated thoroughly.
Elizabeth's Notes: Each batch made 1 1/2 eight-inch square pans. So, I multiplied the recipe by 4 to make 6 pans. Since I was freezing it in the aluminum pan, I went ahead and put the cheese on top, instead of freezing it separately. Also, I used tomatoes in sauce the first time and it tasted very bad. For the re-try I used the tomatoes in juice and it was very yummy.
Nutritional Info: Mexicali Casserole Canned corn was used in the analysis. Pepper is not included in the analysis.
Per Serving: 373 Calories; 13g Fat (31.5% calories from fat); 18g Protein; 48g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 845mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Meat; 1-1/2 Vegetable; 1-1/2 Fat.
From 30 Day Gourmet