Mexican Brown Rice Casserole ~ WW website

4 c. cooked brown rice
1 1/4 c. fat free salsa
1 tsp. cumin
15 oz. canned refried beans
10 oz. corn kernels, thawed
4 oz. canned green chili peppers, diced
1 T chili powder
10 oz. chopped frozen spinach thawed and squeezed dry
3/4 c. low fat shredded cheddar cheese, divided
2 T cilantro, fresh, chopped (for garnish...optional)

Preheat oven to 375 F.  Spray a 2 quart 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.  Spread on top of rice and smooth out top.

Spread spinach over top next and then top with 6 T of cheddar cheese.  Top with the remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Bake until heated through and cheese is browned and bubbling, about 30 minutes.  Sprinkle with cilantro if desired.

YIELD:  6 servings; 1 serving = 8 WW PP