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Mexican-Style Brown Rice Casserole Recipe

   
 

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     Mexican-Style Brown Rice Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   40 minutes

Ingredients
4 cups cooked brown rice
1 1/4 cups salsa
1 tsp. ground cumin
15 oz 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 drained
3/4 cup low-fat shredded cheddar cheese
 
2 Tbsps. cilantro

Instructions
Preheat oven to 375F. 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.


Originally Submitted
6/13/2011





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