Mexican Style Brown Rice Casserole

This recipe comes from the Weight Watcher's website.  I used fresh spinach instead of frozen and also doubled the amount of cilantro because, well, I love cilantro.  This was super easy to make and was delicious and flavorful.  This would be a great make-ahead casserole: prepare ahead of time and freeze it before baking.  

Mexican Style Brown Rice Casserole

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 fresh spinach

3/4 cup(s) low-fat shredded cheddar cheese, divided

4 Tbsp cilantro, fresh, chopped

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. 

Serves 6.  Weight Watchers PointsPlus = 8

Mexican Style Brown Rice Casserole

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 fresh spinach

3/4 cup(s) low-fat shredded cheddar cheese, divided

4 Tbsp cilantro, fresh, chopped

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.

 Serves 6.  Weight Watchers PointsPlus = 8