Recipes

Mexican Rice & Bean Casserole

Mexican Rice & Bean Casserole

Jodi
Crock Pot, Mexican

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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