Vegetarian Casserole

• 4 cups cooked rice
• 1 (15-ounce) can black beans, drained
• 1 (8 3/4-ounce) can whole kernel corn, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (7-ounce) jar roasted red peppers in water, drained and cut into strips
• 1/3 cup minced green onions
• 2 Tablespoons minced pickled jalapeno pepper
• 1 cup part-skim ricotta cheese
• 2 Tablespoons balsamic vinegar
• 2 teaspoons sesame oil
• 1 teaspoon ground cumin
• Vegetable cooking spray
• 3 cups fresh spinach leaves

1. 1) Add black beans to cooked rice and next 5 ingredients; stir gently.
2. 2) Combine ricotta cheese and next 3 ingredients; stir into rice mixture. Spoon mixture into 11-x7-x1 1/2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 25 minutes or minutes or until thoroughly heated.
3. 3) Cut spinach leaves into thin strips. Place 1/2 cup spinach on each serving plate; spoon rice mixture evenly over spinach.

rice, black beans, whole kernel corn, water chestnuts, red peppers, green onions, jalapeno pepper, ricotta cheese, balsamic vinegar, sesame oil, ground cumin, vegetable cooking spray, fresh spinach leaves

Taken from www.epicurious.com/recipes/member/views/vegetarian-casserole-52437261 (may not work)