Mexican-Style Rice Casserole

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 291.3

Total Fat: 5.2 g
Cholesterol: 14.9 mg
Sodium: 686.4 mg
Total Carbs: 51.7 g
Dietary Fiber: 6.2 g
Protein: 11.0 g

View full nutritional breakdown of Mexican-Style Rice Casserole calories by ingredient

Introduction

Recipe originally from weightwatchers.com Recipe originally from weightwatchers.com

Number of Servings: 6

Ingredients

olive oil (great value) 100% extra virgin olive oil cooki..., 1 serving (remove)

White Rice, long grain, 4 cup (remove)

Salsa, 1.25 cup (remove)

*Green Chiles (Whole), 4 oz (remove)

*Refried Beans, 1.5 cup (remove)

Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)

*Cumin seed, 1 tbsp (remove)

Chili powder, 1 tbsp (remove)

Spinach, fresh, 3 cup (remove)

Cheddar Cheese, .5 cup, shredded (remove)

Directions

Heat oven to 375 and coat 9 x 13 pan with cooking spray. Cook rice and mix 4 cups cooked rice with salsa. Put half the rice mixture along the bottom of the pan. Combine the beans with the corn, chiles and spices. Use a rubber spatula to spread on the beans on top of the rice mixture. Spread spinach on top of the beans - I used fresh but you can also use thawed, drained frozen spinach. Sprinkle half the cheese over the spinach, top with the rest of the rice mixture, then the rest of the cheese. Cook approximately 30 minutes or until cheese is bubbly.

Serving Size: 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user PHIZZYLIZZY.