1 tablespoon water
1 cup red onion, diced
1 teaspoon ground cumin
1 garlic clove, diced
1 (10 ounce) package fresh spinach, chopped
1 (16 ounce) jar no-salt-added picante sauce
8 cups cooked rice, no salt added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup nonfat sour cream
Preheat the oven to 350 degrees. Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until wilted. Set aside
Combine dark red kidney beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9 x 13 inch baking pan coated with nonfat cooking spray. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.
Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on top of each serving.
Makes 8 servings