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Mexican-Style Brown Rice Casserole
Nb persons: 6
Yield:
Preparation time: 12 min
Total time:
Source:
| Mexican-Style Brown Rice Casserole PointsPlus™ Value: 8 Cooking Time: 30 min Level of Difficulty: Easy This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together. Ingredients 1 spray(s) ( ) cooking spray 4 cup(s) ( ) cooked brown rice 1 1/4 cup(s) ( ) fat free salsa | |
| 1 tsp ( ) | Cumin seeds |
| 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) |
Instructions
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.
Notes
Leftover brown rice works well in this dish. Or save time by picking some up at your local Chinese restaurant.
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