Mexican Rice & Bean Casserole

Mexican Rice & Bean Casserole

1 cup uncooked regular rice
2/3 cup frozen corn
1/2 cup chopped onion
1/4 teaspoon Tumeric
2 garlic cloves, minced
1 (15 oz) can chili beans
1 (14 1/2 oz) can stewed tomatoes, undrained, cut up
1 (14 1/2 oz) can ready-to-serve chicken broth
1 (4 1/2 oz) can chopped green chilies
2 oz (1/2 cup) shredded Cheddar cheese

Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add rice; cook and stir 5 to 7 minutes or until light golden brown. In Crock Pot combine browned rice and all remaining ingredients except cheese. Mix well. Cover; cook on low for at least 5 hours or until rice is tender. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.

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