1 spray cooking spray
4 cups cooked brown rice
1 1/4 cups fat free salsa
1 tsp ground cumin
15oz cooked refried beans
10oz frozen corn kernels, thawed
4oz canned mild green chili peppers, diced
1Tbsp chili powder
10oz frozen spinach, or collard greens. thawed and set to drain in a strainer
over a bowl
3/4 cup low-fat shredded cheddar cheese, divided
2Tbsp fresh, chopped cilantro
Preheat oven to 375' 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 powder.
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.
