Mexican-Style Brown Rice Casserole

I've gutted the house of all things white. Hit the grocery store and purchased whole grain rice for my spiffy new Panasonic Rice Maker that has a GABA rice setting. I've never been able to make decent brown rice in my el cheapo rice maker, nor on the stove top, we LOVE the Panasonic rice maker as it makes porridge, oatmeal and of course, rice! Also purchased whole grain pastas, whole grain couscous and whole grain pita pockets.

I started weight watchers last month. Not all recipes are created equal, I'll say that. But I made this one and my husband and son scarfed it up. Felt like comfort food to me. Plenty of fiber, check out the ingredients. Only 6 points, unfortunately I cannot provide nutritional info because it was not included.

Mexican-Style Brown Rice Casserole
WW POINTS: 6

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.

Thanks for posting it sounds yummy! I printed it off and stuck it to my fridge. I'm not a very good cook, but I'm going to try expanding my horizons! LOL

This recipe does not require cooking skills. It's basically just layering stuff into a pan. Well, you have to cook the rice first but that's it....

My sixteen year old 'picky eater' son ate it, so it's family friendly. Just offer some fresh grocery store salsa on the side, maybe some fat free or low fat sour cream, etc.

I have to say that I've cut out all junk from my diet and I no longer CRAVE junk. I'm eating breakfast every day and heathy snacks in between meals and I'm never hungry. It's quite amazing actually. Who knew

Hi There!
This is Phillip!

Im new in this site!

I hope I can have some friends here!

I have to say that I've cut out all junk from my diet and I no longer CRAVE junk. I'm eating breakfast every day and heathy snacks in between meals and I'm never hungry. It's quite amazing actually.
Just keep on posting guys!

Thanks to all!

Good Luck!...
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