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Mexican-style brown rice casserole

9

Points®

Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 6 • Difficulty: Easy

This easy, cheesy layered casserole packs an abundance of Mexican-inspired flavors. Smart and almost imperceptible substitutes like brown rice and reduced-fat Mexican-style cheese keep this casserole on the lighter side without sacrificing flavor. This also provides another use for leftover brown rice, which works well in this application. Like a burrito in a bowl, this dish is great for gatherings but easy enough for a weeknight dinner. Serve a big salad on the side to complete a meal. If you have leftovers, this casserole can make a great filling for tacos or burritos, especially if you top it with a dollop of salsa or slices of avocado.

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Ingredients

Cooking spray

1 spray(s)

Cooked long grain brown rice

4 cup(s)

Fat free salsa

1.25 cup(s)

Ground cumin

1 tsp

Traditional refried beans

15 oz

Frozen corn kernels

10 oz

Canned green chile peppers

4 oz

Chili powder

1 Tbsp

Chopped frozen spinach

10 oz

Weight Watchers Reduced-fat Mexican style shredded cheese

0.75 cup(s)

Cilantro

2 Tbsp

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 Tbsp 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.

6

Serving size: 1 piece

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