Prepare rice with water as directed on package. Meanwhile, heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Heat oil in 12-inch nonstick skillet over medium heat. Stir in onion, garlic and cumin; cook 3 minutes. Stir in half of spinach; cook until wilted. Stir in remaining spinach. Cook until wilted. Set aside.

In large bowl, mix beans and picante sauce. Spread 2 cups of bean mixture in baking dish. Layer with half of the rice, about 2 cups. Layer with tomatoes, spinach mixture, remaining rice and bean mixture. Cover with foil.

Bake 25 to 30 minutes or until thoroughly heated. Uncover; sprinkle with cheese. Bake uncovered 3 minutes longer or until cheese is melted.

Serving Suggestion: Top each serving with a dollop of sour cream.
This is a flavorful vegetarian main dish. Serve it with fresh fruit for a complete meal.