Tex-Mex Rice and Bean Casserole

A Weight Watchers recipe (only 5 points per serving!)

Ingredients:
1 spray(s) cooking spray
1 cup(s) frozen corn kernels, thawed
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, rinsed and drained
1 cup(s) cooked brown rice
3/4 cup(s) shredded reduced-fat Mexican-style cheese
3/4 cup(s) fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp uncooked scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese

Directions:
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Grilled Tequila Garlic Lime Flank Steak

Adapted from Guy Fieri's recipe found here.


Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak

Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.

Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.

Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.