Wednesday, February 29, 2012

Mexican Style Rice Casserole Dish

spray cooking spray 
cups cooked brown rice[or white]
1 ¼ cups salsa
teaspoon ground cumin
15 ounces canned re fried beans
10 ounces frozen corn kernels , thawed [or canned]
ounces canned green chili peppers , mild, diced
tablespoon chili powder
1 red or green bell pepper10 ounces frozen chopped spinach or 10 ounces collard greens , thawed 
and set to drain in a strainer over a bowl
¾ cup low-fat shredded cheddar cheese , divided [use mozzarella for gooey purposes] 
  • tablespoons cilantro , fresh, chopped (optional, for garnish)


  1. 1
    Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.
  2. 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. 3
    In another large bowl, combine refried beans, corn, chili peppers, bell peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
  4. 4
    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.
  5. 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. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.


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