Monday, October 29, 2012
I had completely forgotten about this recipe as I posted it a long time ago on my FB group. YUMMY! and you can make it ahead!
2 (8.8 oz) pkg fully cooked brown rice
1 jar 15 oz salsa
1/2 tsp dried oregano
1 15 oz can refried beans
1 pkg (10 oz) frozen corn, thawed
1/2 tsp chipolte chile powder
1/2 tsp cumin
1 1/2 c shredded taco cheese blend
2 pkg (10oz) frozen shopped spinach, thawed & squeezed dry
3 tb chopped cilantro
In large bowl, combine rice, salsa & oregano. In a second bowl, combine refried beans, corn, chile powder, & cumin.
Coat 12x8" baking dish w/ cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture & have the cheese over the rice. Scatter spinach over cheese. Top w/ remaining rice mixture & cheese.
Cover w/ plastic wrap & refrig up to 2 days.
Heat oven to 350 degrees. Bake uncovered for 35 minutes or until temp reaches 140 degrees. Sprinkle w/ cilantro before serving.
382 calories; 9 g fat; 19g protein; 61 g carb; 10 gram fiber; 788 mg sodium; 26 mg chol