FoodShot #9: Mexican-Texan casserole
Preparation time: 25 minutes
Serving: 340 g
Calories: 423,5
Protein: 18,5 g
Fat: 11,3 g
Carbohydrates: 67,7 g
Shopping list:
- 1 wholemeal roll
- ½ cup brown rice
- ¾ cup black unsalted beans
- ¼ cup canned corn
- 1 slice low-fat sharp cheddar cheese, cut into 0.5 cm slices
- 10 sliced olives
Tomato Salsa:
- 4 cherry tomatoes
- 1 tbsp diced onion
- a little piece Jalapeno peppers (according to taste)
- ½ clove of garlic
- Pinch of sugar, salt, pepper
- a few drops of lemon
Description:
Cook rice (because that is boiled 30 minutes I recommend cook the day before). Mix with salsa, beans and corn. Put into casserole dish. At the top tear the cheese, sprinkle with olives. Bake 13 minutes at 170C/338F. Salsa: Tomato cut into small pieces, pepper (lacking seeds), garlic, very finely chopped. Add the sugar, drizzle with lemon. Season with salt and pepper. Cool in the refrigerator.
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