Mexican Brown Rice and Chicken Casserole

There is something so comforting (and easy!) about casseroles. Who doesn't love a nice cheesy casserole dish on a cool fall night? But most casseroles are loaded with cream-of-something soups and other fattening, unclean ingredients.

This recipe is literally like a burrito without the tortilla! I altered a weight watchers recipe to make this one, and it encompasses everything I love in a dinner recipe: it's easy, healthy and yummy!

Ingredients:

• 4 C cooked brown rice (I use two of the frozen brown rice packets from Costco)
• 1 1/4 C salsa (I use medium Pace Picante Sauce)
• 2 chicken breasts, shredded (I just shred the white meat from a rotisserie chicken)
• 1 tsp cumin
• 10 oz chopped spinach, frozen
• 1 15 oz can fat free refried beans
• 10 oz bag frozen corn kernels (or you could use canned)
• 1 4 oz can mild diced green chili peppers
• 1 Tbsp chili powder
• 3/4 C shredded cheese (I use reduced fat Mexican blend)

Preheat oven to 375. Spray a 2 quart baking dish with non-stick cooking spray.

In a large bowl, combine rice, salsa, cumin and chili peppers. Spoon about half of this rice mixture in the bottom of your baking dish.

In another large bowl, combine refried beans, chicken, corn and chili powder.  Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Defrost chopped spinach and wring out all extra liquid in a towel. Layer the spinach on top of the beans.

Spread the remaining rice mixture on top of the spinach, and top with the shredded cheese. Bake approximately 30 minutes or until heated through and cheese is melted. I serve it with non-fat plain greek yogurt and guacamole. Delish!