Mexican-Style Brown Rice Casserole

By carlaschwartz

1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp Durkee Ground Cumin Seed, or other brand
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low-fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Ingredients

• 1 spray(s) cooking spray
• 4 cup(s) cooked brown rice
• 1 1/4 cup(s) salsa
• 1 tsp Durkee Ground Cumin Seed, or other brand
• 15 oz canned refried beans
• 10 oz frozen corn kernels, thawed
• 4 oz canned green chili peppers, mild, diced
• 1 Tbsp chili powder
• 10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
• 3/4 cup(s) low-fat shredded cheddar cheese, divided
• 2 Tbsp cilantro, fresh, chopped (optional; 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.