Mexican Brown Rice Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 321.2
- Total Fat: 8.7 g
- Cholesterol: 31.6 mg
- Sodium: 440.5 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 7.1 g
- Protein: 18.9 g
View full nutritional breakdown of Mexican Brown Rice Casserole calories by ingredient
Introduction
Beans and Rice take a staring role in this casserole. Along with corn, spinach, shredded beef, salsa and green chilies. Tasty, economical, and can be adapted to cleaning out the refrig of leftovers. Beans and Rice take a staring role in this casserole. Along with corn, spinach, shredded beef, salsa and green chilies. Tasty, economical, and can be adapted to cleaning out the refrig of leftovers.Number of Servings: 8
Ingredients
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Ingredients:
4 cups cooked brown rice
1.5 cups salsa
1.5 tsps cumin
1.5 cups (1can) cooked pinto beans - mashed to refried beans consistancy
1/2 lb cooked shredded beef roast
1.5 cups (10 oz) frozen corn
4 oz canned green chili peppers, diced
1 Tbsp chili powder
10 oz frozen chopped spinach, thawed and drained
1 cup of shredded cheddar cheese
Tips
Topping with sour cream, fresh diced tomatoes, salsa or clinatro is not in the calorie count.
Prep time assumes you already have cooked brown rice and roast on hand.
Directions
Directions:
1. Spray /grease glass casserole dish and preheat the oven to 375 degrees.
2. In a bowl combine rice, salsa and cumin. Spread half of mixture into the casserole dish.
3. In another bowl, combine mashed beans, corn, green chili peppers, chili powder and shredded roast. Layer over rice evenly.
4. Spread spinach over bean layer and top with half cup of shredded cheese.
5. Top with remaining rice mixture, smooth it out and top with remaining cheese.
6. Bake 30 minutes, let rest 5 minutes before serving
7. Top with sour cream, fresh diced tomatoes, salsa, or fresh cilantro.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RCKYMTNWMN.
1. Spray /grease glass casserole dish and preheat the oven to 375 degrees.
2. In a bowl combine rice, salsa and cumin. Spread half of mixture into the casserole dish.
3. In another bowl, combine mashed beans, corn, green chili peppers, chili powder and shredded roast. Layer over rice evenly.
4. Spread spinach over bean layer and top with half cup of shredded cheese.
5. Top with remaining rice mixture, smooth it out and top with remaining cheese.
6. Bake 30 minutes, let rest 5 minutes before serving
7. Top with sour cream, fresh diced tomatoes, salsa, or fresh cilantro.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RCKYMTNWMN.