Servings: 6
Ingredients:
Cooking spray
4 cups cooked brown rice
1-1/4 cups fat free / fresh salsa (I prefer the fresh salsa you can find in the deli and then it's not processed)
2 tsp ground cumin
Small can of black beans (liquid drained)
5 oz frozen corn kernels, thawed
2 oz fresh diced jalapeños (WARNING: if you don't like spicy foods you may want to used bell peppers instead or half and half)
1.5 Tbsp chili powder
Handful of fresh spinach (you can use frozen but it would have lot of excess liquid)
1 cup partly skimmed mozzarella cheese
2 Tbsp cilantro, fresh, chopped
6 tbsp of light sourcream (optional garnish)
Directions:
1) Cook brown rice as per package instructions (takes roughy 30 mins).
2) Preheat oven to 375C and spray a medium sized rectangle or square casserole dish with cooking spray (I use olive oil spray) on the sides and bottom.
3) Mix the 4 cups of rice with salsa and cumin then evenly spoon 2 cups of mixture into the bottom of the casserole.
4) Mix black beans with an immersion blender. If you do not own a hand blender use a fork or masher, the beans just won't be as mushy but they will still taste as good! Mix in corn with beans as well as jalapeños and chilli powder. Spread evenly over rice mixture.
5) Generously lay spinach on top of bean mixture and top the spinach with 1/2 cup cheese then spoon rest of rice mixture evenly on top and at last, the remaining 1/2 cup of cheese.
6) Place casserole uncovered in oven and cook for 20 - 25 mins or until cheese is lighty browned on top. Removed casserole from oven and let cool.
7) Mix chopped cilantro and sourcream then cut casserole into 6 portions and serve with sourcream mixture on top, if desired.
I found this recipe, although vegetarian, to be very filling and super tasty. If you have leftovers, freeze for a quick healthy meal on the go.
Enjoy and bonne apétit!
- Kiki xox 5 weeks in and 10.5 pounds lighter!
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