Recipes

Serves 6

cooking spray
4 cups cooked brown rice
6 tablespoons Picante Seasoning
1¼ cups diced tomatoes
1 teaspoon cumin
15 ounce can refried beans
10 ounces frozen corn kernels, thawed
4 ounces canned green chili peppers, mild, diced
1 tablespoon chili powder
10 ounces chopped frozen spinach, thawed and drained
¾ cup shredded cheddar cheese, divided

1. Preheat oven to 375º. Coat a 2 quart rectangular baking dish with cooking spray.
2. In a large bowl, combine rice, tomatoes, cumin, and Picante Seasoning. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. In another large bowl, combine refried beans, corn, chili peppers, and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. Squeeze out any excess water from spinach and spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about

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