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Mexican-Style Brown Rice Casserole

Mexican-Style Brown Rice Casserole


  • Cooking spray
  • 4 cups cooked brown rice
  • 1 1/4 cups fat free salsa
  • 1 teaspoon cumin
  • 15 ounces canned refried beans
  • 10 ounces frozen corn kernels, thawed
  • 4 ounces canned green chili peppers, mild, diced
  • 1 tablespoon chili powder
  • 10 ounces chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
  • 3/4 cup low fat shredded cheddar cheese, divided
  • 2 tablespoons fresh, chopped cilantro (optional)


  1. Preheat oven to 375 degrees F. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
  2. In a large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
  3. In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  4. Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
  5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 303 kcal cal., 4 g fat (1 g sat. fat), 56 g carb., 10 g fiber, 5 g sugar, 14 g pro., 96 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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