Today is the day for a recipe that achieves the winning trifecta of food preparation for most people. It’s that rare dish that is super-healthy, painless to assemble, and not only delicious, but comforting and filling… Easy Layered Beans & Rice.

I discovered this recipe through the Cooking Light Boards, which I’ve been reading for years – even when I haven’t been dieting. Even non-calorie counters will find these message boards a very effective way to find all types of recipes that are tried-and-true and worth making. Many of the shared recipes are fat-laden and nowhere near “light.” So, if you cook often and are in the market for some new ideas, check out the CL boards. It’s a great resource for any kitchen help you would ever need.

As a result of this recipe and in light of other glowing commentary, I’ve added “The Meatless Gourmet: Easy Lowfat Favorites” cookbook to my wish list, even though I usually avoid anything labeled “low-fat” like the plague. Anyone have this cookbook?

Easy Layered Beans and Rice
from “The Meatless Gourmet: Easy Lowfat Favorites”
Serves 4

1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese

Preheat oven to 375F.

Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray.

Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn.

Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce.

Cover tightly and bake 45 minutes.

Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.

Serve-again hint: Here’s everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.

Per serving: 413 cals, 6g fat (3 g sat), 19g pro, 71g carbs, 938mg sod, 11mg chol

Beth’s Notes:

• I’ll be adding more corn to the mix next time I make this. The more, the better!
• I add an increased amount of sun-dried tomatoes, for the concentrated sweetness they give to the mix. Also, I was a rebel and used oil-packed tomatoes because a little oil doesn’t scare me.

Happy Tuesday, y’all!