- 6
- 12 mins
- 45 mins
Ingredients
- 1 spray cooking spray
- 4 cups cooked brown rice
- 1 1/4 cups fat free salsa
- 1 tsp ground cumin
- 15 oz can refried beans
- 10 oz frozen kernels, thawed
- 4 oz can mild green chili peppers, diced
- 1 tbsp chili powder
- 10 oz chopped frozen spinach or collard greens (strained)
- 3/4 cup low fat shredded cheddar cheese, divided
- 2 tbsp fresh chopped cilantro (optional)
Preparation
Step 1
Preheat oven to 375. Coat a 2 quart baking dish with cooking spray.
In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into baking dish and spread out evenly to cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppers and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from 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 baking dish on baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro. Cut into 6 pieces and serve.