Ingredients

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

Preparation

  1. Add black beans to cooked rice and next 5 ingredients; stir gently.

  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. Cut spinach leaves into thin strips. Place 1/2 cup spinach on each serving plate; spoon rice mixture evenly over spinach.