Mexican-Style Brown Rice Casserole

Total Time
55 min
25 min
30 min
Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.


cooking spray

1 spray(s)

long grain cooked brown rice

4 cup(s)

fat free salsa

1¼ cup(s)

ground cumin

1 tsp

canned refried beans

15 oz

frozen corn kernels

10 oz, thawed

canned green chili peppers

4 oz, mild, diced

chili powder

1 Tbsp

chopped frozen spinach

10 oz, or collard greens, thawed and set to drain in a strainer over a bowl

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¾ cup(s), divided


2 Tbsp, 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 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


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

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