Mexican-Style Brown Rice Casserole (Weight Watchers)
| Prep Time: 60 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 servings |
from WW: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=126221
Ingredients
- 4 cups Brown Rice (cooked)
- 198 g Mexican Sauce Pico De Gallo
- 1 tsp Ground Cumin
- 454 g Refried Beans
- 10 oz Frozen Sweet Corn
- 113 g Diced Jalapenos
- 1 tbsp Spices, Chili Powder
- 10 oz Frozen Chopped Spinach
- 3 oz Shredded Wisconsin Extra Sharp Cheddar
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, 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 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. Cut into 6 pieces and serve.