Chipotle Red Beans and Rice Casserole

Fill up on an easy meatless casserole that's in the oven in minutes.

Yield

4 servings

Ingredients

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 (15 ounce) can spicy chili beans in sauce, undrained
1 (14 ounce) can vegetable broth
1 (14.5 ounce) can diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-ounce can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 ounces)

Directions

Preheat oven to 350°F (177°C). Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.

Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Additional Information

Made from ground chiles, adobo sauce is quite spicy. For a little extra zip, add 1 to 2 tablespoons of the sauce to the casserole.

Nutritional Information

Amount per serving: Calories 520 (Calories from Fat 130), Total Fat 14 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 1740 mg; Total Carbohydrate 78 g (Dietary Fiber 8 g, Sugars 10 g), Protein 19 g; Exchanges: 4 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 1 Fat; Carbohydrate Choices: 5

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