Mexican-Style Brown Rice Casserole

• spray cooking spray1
• cooked brown rice↗4 cups
• salsa1 1⁄4 cups
• ground cumin↗1 teaspoon
• canned refried beans↗15 ounces
• frozen corn kernels, thawed↗10 ounces
• canned green chili peppers, mild, diced↗4 ounces
• chili powder↗1 tablespoon
• frozen chopped spinach or 10 ounces collard greens, thawed and set to drain in a strainer over a bowl10 ounces
• low-fat shredded cheddar cheese, divided↗3⁄4 cup
• cilantro, fresh, chopped (optional, for garnish)↗2 tablespoons

Step-by-step instructions

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 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.