- 6
Ingredients
- Pam
- 4 cups cooked brown rice
- 1 1/4 cups salsa
- 1 tsp cumin
- 15oz can refried beans
- 10 oz frozen corn, thawed
- 4oz can green chilli peppers
- 1 tbsp chilli powder
- 10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
- 3/4 cups low fat shredded cheddar cheese, divided
- 2 tbsp cilantro, fresh chopped (for garnish)
Preparation
Step 1
Preheat oven to 375ºF. 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.
This is great recipe, but I layered fresh jalapenos for extra flavor it was very good, Very filling. Defiantly will make again
Love it! Very filling and reheats nicely.
A definite make again. Very filling and tasty.
WEIGHT WATCHERS POINTS PLUS 8