Mexican Rice & Bean Casserole
Mexican Rice & Bean Casserole
Ingredients
- 1 cup uncooked regular rice
- 2/3 cup frozen corn
- 1/2 cup chopped onion
- 1/4 teaspoon turmeric
- 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
Instructions
- 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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