Mexican Brown Rice Casserole

4 c cooked brown rice
1 ¼ c salsa
1 tsp ground cumin
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz mild green chili peppers, diced
1 tbsp chili powder
¾ c shredded cheddar cheese, divided
2 tbsp fresh cilantro (optional; for garnish)

Preheat oven to 375.

Coat a 2-quart baking dish with cooking spray. In a large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

In another large bowl, combine refried beans, corn, chili peppers, and chili powder. Using a rubber spatula, scrap bean mixture on top of rice layer and smooth out top.

Sprinkle on 6 tbsp of cheese.

Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 min. Sprinkle with cilantro and serve.