Wednesday, February 16, 2011

Mexican-Style Brown Rice Casserole

327 people rated this recipe
Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 12 min
Cooking Time: 30 min
Level of Difficulty: Easy
Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side.


1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

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.

I couldn't find mild chili peppers at our store and I didn't have any cumin, but it was pretty good without those two ingredients. I also used chopped fresh spinach in it.

Callie said that it was the best, Mike said that it was okay, and I liked it alright. We ended up putting it in tortillas with a little bit of sour cream. Added a few more points, but I thought that it was better that way.

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