Wednesday, February 11, 2009

Brown Rice Casserole - Mexican Style

This is a vegetarian Weight Watchers recipe that went over very well. I ate the leftovers for days and would just keep adding salsa if it dried out in the fridge at all. Nick added more cilantro to his and Ben added more cheese. Another one of the mammoth portions that you can't believe is actually decently low in points. Overall, very good.

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, 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)

1.Preheat oven to 375ºF. Coat a 2-quart baking dish with cooking spray
2. 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.
3. 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.
4. 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.
5. 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.

6. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Serving size: 1 slice - 6 points

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