As I have worked harder on my weight loss, I have fallen into the habit of doing meal prep of 2-3 meals a week on Saturday or Sunday. It saves me money as well as keeps me on the straight and narrow – meaning keeps us from going out to eat. I wanted to share a new recipe I found and made this week that is extremely easy to throw together but tastes delicious and has a lot of nutrients. Casseroles are perfect for a busy family because you can throw it together and bake. I often have left over rice from the batch I make in the rice cooker so this was a great way to use it up.
I am going to write it out as I prepared it, but you can go to the site for the original recipe. It has a few mistakes or typos or something so you can take that and play with it as you want. This is my interpretation.
Mexican-Style Brown Rice Casserole
Total time: 45 minutes
- 15 oz Wegman’s mild salsa
- 16 oz organic frozen corn
- 1/2 cup organic mild cheddar cheese
- 15 oz can organic refried pinto beans
- 15 oz can black beans
- 1.5 cups cooked brown rice (mine was a combo of short grain and jasmine)
- 10 oz organic frozen spinach, thawed
- 1 tsp cumin
- 1 tbsp chili powder
- 2 tbsp cilantro
- Preheat oven to 375 degrees F. Coat a 2 qt glass dish with EVOO.
- In a medium size bowl combine rice, salsa, and cumin. Spoon 1/2 of rice mixture into a prepared baking dish and spread to cover the bottom of dish
- In a large bowl combine refried beans, black beans, corn, cilantro, and chili powder. Mix well and spread bean mixture on top of the rice layer. Smooth with rubber spatula.
- Squeeze excess water from thawed spinach. Sprinkle evenly over bean layer. Sprinkle with 1/2 of the cheese. Top with remaining rice mixture and smooth. Sprinkle with remaining cheese.
- Place casserole in the oven and bake until heated through, about 30 minutes. Cut into 6 pieces and serve.