Cheesy Mexican Rice Casserole

• Vegetarian

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 1 can Rotel tomatoes, original

• Canned Goods

  • 1/2 cup Refried beans, fat free
  • 2 tbsp Tomato paste

• Pasta & Grains

  • 6 cups Brown rice, cooked

• Baking & Spices

  • 1 tbsp Chili powder
  • 2 tbsp Mexican seasoning
  • 1 1/2 tsp Paprika

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 2 cups Mexican cheese

Found on thegarlicdiaries.com

Description

Ingredients

• 6 cups cooked brown rice (I used the quick Boil in a Bag kind to speed things up)
• ½ cup fat free refried beans
• 1 can rotel tomatoes (original)
• 2 tablespoons tomato paste
• 2 cups shredded Mexican cheese, plus a little more for topping
• 2 tablespoons Mexican seasoning (recipe below)
• Recipe for Mexican seasoning: (makes 3½ tablespoons)
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1½ teaspoon paprika
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder

Directions

• Preheat oven to 375 degrees
• Cook your brown rice; set aside in a large bowl
• Into the brown rice, add the tomato paste, Mexican seasoning, rotel, cheese, and refried beans
• Stir everything together until completely combined
• Season to taste with salt - you will need a pretty decent amount because none is added before this point! Dont be afraid of it.
• Spread into an oval baking dish (a 9x13 baking dish will also work)
• Top with more Mexican cheese
• Bake for 15 minutes
• Top with chopped cilantro (optional)