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.


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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