Mexican-Style Brown Rice Casserole

Here is a super tasty recipe we tried this week. It's from Weight Watchers and I believe it's a fairly new recipe from them so consider it taste tested and approved if your on the plan or trying to watch the fat in your diet. {It is 8 points plus if you are counting.}

It serves 6 people. I considered doubling the recipe at first because I have big appetites over here, including myself. But, the six slices are very big and very thick. It's a filling dish and we had 2 slices leftover for lunch the next day.

Also, it's a versatile dish so if you have anyone in your family that doesn't like or enjoy spinach simply leave it off! I put it in one side of the dish for me and left it off on  my husband's side! {He despises spinach--hehe}

Hope you try this recipe and enjoy! It is not time consuming at all and makes a fantastic presentation! Also, I love having a meatless yet totally hearty dish. :-)

Mexican-Style Brown Rice Casserole

1 spray cooking spray

4 cups cooked brown rice

1 1/4 cups fat free salsa

1 tsp ground cumin

15 oz canned refried beans

10 oz frozen corn, thawed

4 oz canned mild green chili peppers, diced

1 tbsp chilli powder

10 oz chopped frozen spinach, thawed and set to drain in a strainer over a bowl

3/4 cup lowfat shredded cheese, divided

2 tbsp fresh chopped cilantro (optional; for garnish)

Preheat oven to 375 F. 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, chilli peppers, and chilli powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Squeeze out any excess water from spinach 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!