WW - Mexican Style Brown Rice Casserole

This easy, cheesy layered casserole packs an abundance of Mexican-inspired flavors. Smart and almost imperceptible substitutes like brown rice and reduced-fat Mexican-style cheese keep this casserole on the lighter side without sacrificing flavor. This also provides another use for leftover brown rice, which works well in this application. Like a burrito in a bowl, this dish is great for gatherings but easy enough for a weeknight dinner. Serve a big salad on the side to complete a meal. If you have leftovers, this casserole can make a great filling for tacos or burritos, especially if you top it with a dollop of salsa or slices of avocado.

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Step 1

Preheat oven to 375ºF. Coat a 2-quart rectangular, round, or oval baking dish with cooking spray

Step 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.

Step 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.

Step 4

Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 Tbsp cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Step 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.

Step 6

Serving size: 1 piece