Mexican Rice, Black Bean & Spinach Casserole

Name: Mexican Rice, Black Bean & Spinach Casserole Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 10
Ingredients: 1 Jar (16 oz) Herdez Salsa Casera Medium; 1 Can (15 oz) Rosarita Whole Black Beans; 1 Can (14.5 oz) Petite Diced Tomatoes; 1 Can (15.25 oz) Whole Kernal Golden Corn; 1 C Brown Rice long grain; 1/2 C White Rice long grain; 3 C Frozen Chopped Spinach; Cumin seed 1 tsp; Garlic powder 1 tsp; 2 C water

Minutes to Prepare: 15
Minutes to Cook: 75

Number of Servings: 10

Ingredients

1 Jar (16 oz) Herdez Salsa Casera Medium1 Can (15 oz) Rosarita Whole Black Beans1 Can (14.5 oz) Petite Diced Tomatoes1 Can (15.25 oz) Whole Kernal Golden Corn1 C Brown Rice, long grain1/2 C White Rice, long grain3 C Frozen Chopped SpinachCumin seed, 1 tspGarlic powder, 1 tsp2 C water

Directions

Combine all ingredients in a 13 X 9" casserole pan. Cover with foil and bake at 375 degrees for 1.25 to 1.5 hours (until rice has absorbed most of the liquid.) Makes approximately 10 servings (1.25 C each.)

Number of Servings: 10

Recipe submitted by SparkPeople user KKS5369.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 132.4
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 756.4 mg
Total Carbs: 24.0 g
Dietary Fiber: 3.5 g
Protein: 3.9 g

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