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Chipotle Red Beans and Rice Casserole

  • 4servings
  • 90minutes
  • 520calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked regular long-grain rice

  2. 1 cup Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn

  3. 1 can (15 oz) spicy chili beans in sauce, undrained

  4. 1 can (14 oz) vegetable broth

  5. 1 can (14 1/2 oz) diced tomatoes with green chiles, undrained

  6. 1 chipotle chile in adobo sauce (from 7-oz can), chopped

  7. 1 cup chili cheese-flavored corn chips

  8. 1 cup shredded Monterey Jack cheese (4 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. 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.

  2. 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.

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