Cheesy Amazing Mexi-Rice
This Cheesy Amazing Mexi-Rice is full of flavor and delicious as a main or side dish!
Ingredients
- 4 cup cooked brown rice, I cooked mine the day before to save on prep time – recommended!
- 6 oz (about 1 ½ cup) shredded cheddar cheese
- 1 green bell pepper, seeded and diced small
- 1 (14.5 oz can) petite diced tomatoes in their juices
- 1 cup fresh or frozen corn, I used frozen right out of the freezer
- 1 (2.25 oz can) of sliced black olives, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup cooked chicken breast, shredded or diced (I used a rotisserie breast) – *omit if making this vegetarian*
- 2 teaspoons chili powder
- 2 teaspoons salt
Instructions
- In a large (really large) bowl, combine all the ingredients and mix together with a large spoon until thoroughly combined.
- Bring a large nonstick sauté pan (what I used) or cast iron skillet (do not use a stainless steel pan) over medium heat and add the rice mixture, spreading it out across the bottom of the pan. Let it sit and cook that way in five minute intervals, stirring in between. Do not stir more frequently than every five minutes – you are waiting for the cheese to caramelize before scraping it off the bottom of the pan! Scrape the cheese off the bottom and stir it in every five minutes for 35-45 minutes (I did the full 45).
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
315 calories, 36 g carbs, 3 g sugars, 11 g fat, 5 g saturated fat, 18 g protein, 6 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 10 SmartPoints/ Blue: 8 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com) slightly adapted from The Kitchn
8 per serving (P+ calculated using the recipe builder on weightwatchers.com) slightly adapted from The Kitchn