Mexican Brown Rice Casserole (Weight Watchers)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 334.0
- Total Fat: 4.3 g
- Cholesterol: 18.3 mg
- Sodium: 897.7 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 8.4 g
- Protein: 21.0 g
View full nutritional breakdown of Mexican Brown Rice Casserole (Weight Watchers) calories by ingredient
Introduction
I found the original recipe on WW website but have tweaked it a little to fit our needs. This is also great as a vegetarian meal by omitting the chicken. I found the original recipe on WW website but have tweaked it a little to fit our needs. This is also great as a vegetarian meal by omitting the chicken.Number of Servings: 6
Ingredients
-
4 cups cooked brown rice
1 1/4 cup salsa (or taco sauce)
1 tsp cumin
15 oz fat free refried beans
10 oz frozen kernel corn, thawed
4 oz diced green chili peppers
1 pkg (10 oz) frozen spinach, thawed and well drained
3/4 cup WW mexican blend shredded cheese (or other low
fat shredded cheddar cheese)
8 oz cooked chicken breast, shredded
Directions
Preheat oven to 375ºF. Coat a 2-quart baking dish with cooking spray
In a large bowl, combine rice, salsa and cumin. In another large bowl mix the beans, chili powder, chili peppers and corn.
Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
Using a spatula, place all the bean mixture on top and smooth out.
Evenly distribute the spinach and shredded chicken on top. Then follow with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place the baking dish on top of a large rimmed baking sheet or aluminum foil in the oven to prevent spillage from leaking. Cook for 30 minutes or until the casserole is heated through and the cheese is melted. Cut into 6 servings.
I serve this with tortillas sometimes as this casserole makes an awesome burrito stuffing. You can also serve sour cream and more salsa on the side.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CASIEJ11.
In a large bowl, combine rice, salsa and cumin. In another large bowl mix the beans, chili powder, chili peppers and corn.
Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
Using a spatula, place all the bean mixture on top and smooth out.
Evenly distribute the spinach and shredded chicken on top. Then follow with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place the baking dish on top of a large rimmed baking sheet or aluminum foil in the oven to prevent spillage from leaking. Cook for 30 minutes or until the casserole is heated through and the cheese is melted. Cut into 6 servings.
I serve this with tortillas sometimes as this casserole makes an awesome burrito stuffing. You can also serve sour cream and more salsa on the side.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CASIEJ11.