The following is the second installment of In the Kitchen, a series of frugal, healthy recipes and cooking techniques brought to you by our friend, Kate. You can read the inaugural post from last week here.
The following recipe is quick & easy and just may become a staple in your menu plan. Originally from Weight Watchers, I’ve adapted it to make it a little more appetizing. It affords many options for those who do or do not like meat. You can also take away some of the veggies and replace them with whatever you like.
It can be a kid friendly dish if your kids like beans. My kids inhale any type of legume they can get their hands on, so this works well for us.
Mexican Brown Rice Dish
About 6-8 servings
4 cups cooked brown rice
1 1/2 cup salsa
1 tsp cumin
15 oz can refried beans (can also use the spicy blend for more heat)
1/2 lb cooked ground beef or ground turkey (optional)
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
- Spray or grease 9×13 glass dish and preheat the oven to 375 degrees.
- In a large bowl combine rice, salsa cumin. Spoon half into the pan and spread evenly.
- In another bowl combine beans, corn, chili peppers, chili powder and meat (if desired). Spread over rice layer evenly.
- Spread spinach over beans and top with 1/2 cup cheese.
- Top with remaining rice mixture, smooth it out and sprinkle with remaining cheese.
- Bake 30 minutes until cheese is brown and bubbly.
- Top with sour cream, salsa, or fresh cilantro.
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