Photo of Mexican-Style Brown Rice Casserole by WW

Mexican-Style Brown Rice Casserole

Points® value
Total Time
42 min
12 min
30 min
This burrito in a bowl is ideal for a small crowd. Dish it out for your next spring get-together.


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


2 tbsp(s), fresh, chopped (optional; for garnish)


  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.


Leftover brown rice works well in this dish. Or save time by picking some up at your local Chinese restaurant.