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Weight Watchers Recipes |
Mexican Brown Rice Casserole |
6 Points Per Serving |
Ingredients 1 spray(s) cooking spray 4 cup(s) cooked brown rice 1 1/4 cup(s) salsa 1 tsp ground cumin 15 oz canned refried beans 10 oz frozen corn kernels, thawed 4 oz canned green chili peppers, mild, diced 1 Tbsp chili powder 10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl 3/4 cup(s) low-fat shredded cheddar cheese, divided 2 Tbsp cilantro, fresh, chopped (optional; for garnish) Directions: * Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray * 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. * 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. * 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. * 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. |