Mexican-Style Brown Rice Casserole
Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.
- 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)
- Preheat oven to 375 degrees F. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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
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