Recipe: Mexican-Style Brown Rice Casserole

8 servings, 5 Points Plus a serving

Ingredients:

• Cooking Spray
• 1 1/4 cup salsa
• 1 tsp cumin
• 15 oz can refried beans
• 10 oz can corn kernels
• 4 oz can green chili peppers
• 1 tbsp chili powder
• 10 oz chopped frozen spinach
• 2 tbsp cilantro
• 3 cups brown rice
• 3/4 cup cabot white cheddar cheese 50 % light

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, 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.