Mexican Casserole

• 1 spray of PAm
• 4 cups cooked brown rice
• 1 1/4 cups fat free salsa
• 1 tsp ground cumin
• 15 oz can refried beans
• 10 oz frozen corn kernels, thawed
• 4 oz canned mild green chiles, diced
• 1 Tbsp Chili Powder
• 10 oz chopped frozen spinach or collard greens, thawed and drained.
• 3/4 cup shredded low fat cheddar cheese, divided
• 2 Tbsp fresh chopped onion for garnish

1. Preheat oven to 375 degrees.
2. Coat 2 quart rectangular baking dish with cooking spray
3. Spoon 2 cups of rice into baking dish
4. In a large bowl, combine refried beans, corn, chiles, chili powder, mix and scrape mix onto rice layer and smooth out top
5. Squeeze out liquid on spinach, and spread onto bean mixture
6. Sprinkie 6 tablespoons of cheese.
7. Top with remaining rice mixture and smooth out top,
8. Top with remaining cheese,
9. Bake for 30 minutes, Sprinkle with Cilantro

Makes 6 Portions
Serving Size = 1 Portion
Weight Watchers Points Value = 8 Points