Mexican -Style Brown Rice Casserole

1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 salsa
1 tsp ground cumin
15oz canned refried beans
10 oz frozen cvorn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 Tbsp chili powder
10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low fat shredded cheddar cheese, divided
2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Prheat oven to 375F. Coat a 2 quart rectangular round or oval 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 evenly cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppeers and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from spinach or collard greens and then soread on top of bean layer, sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro( if desired), cut into 6 pieces and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JAZZYJAZZ86.