chipotle red beans and rice casserole

The chipotle red beans and rice casserole recipe prep time: 15 minutes start to finish: 1 hour 30 minutes 4 servings (1 1⁄2 cups each)

1 cup uncooked regular long-grain white rice
1 cup frozen corn
1 can (16 oz) spicy chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (14 oz) vegetable broth
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese–fl avored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

1 Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray.

2 In baking dish, mix rice, corn, beans, tomatoes, broth and chile.

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

Notes and Tips:
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.

chipotle red beans and rice casserole
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