(Weight Watcher’s Recipe - 8 pts. per serving)
Like a burrito in a bowl, this dish is great for parties. Serve a big salad on the side. You could also use this as a filler for burritos.
12 min. prep / Cook time: 30 min / Serves 6 (large helpings)
Ingredients:
1 spritz non-stick spray
4 cups cooked brown rice
1 ¼ c. fat-free salsa
1 tsp. cumin (Cristi Bikhazi puts in less)
15 oz. canned re-fried beans
10 oz. frozen corn kernels, thawed
4 oz. canned mild green chili peppers, diced
1 Tbs. chili powder
10 oz. chopped frozen spinach, or collard greens (thawed and set to drain in a strainer over a bowl)
¾ cup. low-fat shredded cheddar cheese, divided
2 Tb. fresh, chopped cilantro (optional; for garnish)
Preheat oven to 375 degrees. Coat 2-qt. rectangular, round or oval baking dish with cooking spray. In large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepare baking dish and spread out to evenly cover bottom of dish.
In another bowl, combine re-fried beans, corn, chili powder. Using a rubber spatula, scrape bean mixture on top of 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.
Notes: Leftover brown rice works well in this dish. Or save time by picking up some at your local Chinese restaurant.
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