Chipotle Rice Casserole Recipe

ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 ounce size) roasted red bell peppers, drained, cut into 1/2-inch pieces
1 can (15 ounce size) black beans, drained, rinsed
1 can (11 ounce size) whole kernel corn with red and green peppers, drained
1 can (14.5 ounce size) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chilies in adobo sauce, chopped
1 cup shredded pepper Jack cheese
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 Roma tomatoes, sliced

directions

Cook rice in water as directed on package.

Meanwhile, heat oven to 350 degrees F. Lightly spray an 8-inch square (2-quart) glass baking dish with cooking spray.

In a large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chilies, half of the cheese and the cooked rice.

In a 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt.

Heat to boiling, stirring constantly. Boil and stir for about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.

Bake for 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

nutrition data

Nutritional data has not been calculated yet.