• 2   packages 
    (8.8 ounces each) fully cooked brown rice (such as Uncle Ben's)
  • 1   jar  
    (15 1/2 ounces) salsa
  • 1/2  teaspoon 
    dried oregano
  • 1   can  
    (15 ounces) refried beans
  • 1   package 
    (10 ounces) frozen corn, thawed
  • 1/2  teaspoon 
    chipotle chile powder
  • 1/2  teaspoon 
    ground cumin
  • 1 1/2  cups 
    shredded reduced-fat taco-cheese blend
  • 2   packages  
    (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3   tablespoons 
    chopped cilantro
In a large bowl, combine rice, salsa and oregano. In a second bowl, combine refried beans, corn, chile powder and cumin.
Coat a 12 x 8 x 2-inch baking dish with nonstick cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture and half the cheese over the rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese.
Cover with plastic wrap and refrigerate for up to 2 days.
Heat oven to 350 degrees F. Bake, uncovered, for 35 minutes or until internal temperature registers 140 degrees F. Sprinkle with cilantro before serving.
Nutrition information
Per Serving: cal. (kcal) 382, Fat, total (g) 9, chol. (mg) 26, sat. fat (g) 4, carb. (g) 61, fiber (g) 10, pro. (g) 19, sodium (mg) 788, Percent Daily Values are based on a 2,000 calorie diet
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