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Mexican-Style Brown Rice Casserole
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| Cooking spray | |
| 4 C. | Cooked Brown Rice |
| 1 1/4 C. | FF Salsa |
| 1 tsp | ground cumin |
| 15oz | canned refried beans |
| 10 oz | frozen corn |
| 4 oz | mild green chili peppers |
| 1 TBSP | chili powder |
| 10 oz | chopped frozen spinach, thawed & drained |
| 3/4 C. | Low-fat shredded cheddar, divided |
| 2 TBSP | fresh chopped cilantro |
Preheat oven to 375. Coat a 2 qt rectangular, round or oval baking dish with cooking spray.
In Lg 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 powder using rubber spatula, scrape bean mix on top of rice layer and spread out.
Squeeze out any excess water from spinach and spread on top layer.
Sprinkle w/6 TBSP of cheese.
Top w/remaining rice mix and sprinkle w/remaining cheese.
Bake until heated 30 minutes. Sprinkle w/cilantro, cut into 6 pieces and serve.
8 PointsPlus per serving
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