(Those of you who frequent my weight loss blog, I apologize for the repeat.) I made this tonight. And it was terrific. The WW site called it "like a burrito in a bowl." The only problem came at the end of the meal when Tim was taking his last few bites. He bit down on what have been the only chunk of jalapeno in the salsa. And it must've been one doozy of a chunk. He claimed it was the hottest thing he'd ever eaten. Ever. Anyway, watch out for that. Otherwise, it pretty much rocked.
Mexican-Style Brown Rice Casserole
WW POINTS® Value: 6
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Easy
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)
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.