Mexican-Style Brown Rice Casserole


Monday, September 20th 2010, 9:23 am
By: News On 6


Ingredients:

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp ground cumin

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.