Mexican-Style Brown Rice Casserole
7
Points®
Total time: 42 min • Prep: 12 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together.
Ingredients
Cooked long grain brown rice
4 cup(s)
Fat free salsa
1¼ cup(s)
Cumin seeds
1 tsp(s)
Canned refried beans
15 oz
Frozen corn
10 oz, thawed
Canned green chili peppers
4 oz, mild, diced
Chili powder
1 tbsp(s)
Chopped frozen spinach
10 oz, or collard greens, thawed and set to drain in a strainer over a bowl
Low-fat shredded cheddar cheese
¾ cup(s), divided
Cilantro
2 tbsp(s), fresh, chopped (optional; for garnish)
Instructions
1
Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
2
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.
3
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.
4
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.
5
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.