Mexican Brown Rice Casserole Recipe

So remember that recipe for Southwestern Pork Chops I posted yesterday? Well, this was the side that inspired the main course.

Last week, Kendra showed me a Weight Watcher's recipe for a Mexican Casserole. I forgot my copy at work but gave it a whirl, making, as usual, a few tweaks.

Mexican Brown Rice Casserole

3 cups cooked brown rice
1 cup salsa
1 can black beans, rinsed
1 cup corn
1 cup chopped spinach
1 cup shredded cheese (I used Cheddar and Pepper Jack)
1 small handful chopped cilantro
cumin

1. Preheat the oven to 375.

2. Mix the rice and salsa and a pinch or two of cumin. Press half of the mixture into the bottom of a baking dish.

3. Cover the rice with corn, then beans, then spinach.

4. Top with the remaining rice mixture

5. Sprinkle with cilantro.

6. Top with cheese.

7. Bake in the oven for 20 - 25 minutes.

Enjoy!

I served it with tortillas and a dollop of sour cream for the kids. Since I'm trying to keep my points down, I skipped that bit but still enjoyed every bite.