Mexican-Style Brown Rice Casserole

PREP:  12 MIN COOK: 30 MIN SERVES  6 

PointsPlus 8

1 spray cooking spray
1 L (4 cups) cooked brown rice
310 ml (1 1/4 cups) fat-free salsa
5 ml (1 tsp) ground cumin
450g (15oz) canned refried beans
290g (10g) frozen corn kernels, thawed
125g (4oz) canned mild green chili peppers, diced
15 ml (1 Tbsp) chili powder
290g (10oz) chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
175 ml (3/4 cup) low-fat shredded cheddar cheese, divided
30 ml (2 Tbsp) fresh, chopped cilantro (optional; for garnish)


Preheat oven 190'C(375'F). Coat a 2L (2-quart) rectangular, round, or oval baking dish with cooking spray.

In a large bowl, combine rice, salsa, and cumin. Spoon 500 ml (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 powder. 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 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.

Notes: Leftover brown rice works well in this dish. Or save time by picking some up at your local Chinese restaurant.
It's like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.


This recipe wasn't as successful as some of the other Weight Watchers recipes we tried.
It wasn't too bad - I didn't mind it. However it's probably not one we're going to make over again, since I'd be the only one eating it!