Mexican Rice and Bean Casserole Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 cup uncooked regular long-grain white rice
2/3 cup cup frozen whole kernel corn
1/2 cup chopped onion
1/4 teaspoon turmeric
2 cloves garlic, minced
1 can spicy chili beans, undrained (15 oz)
1 can stewed tomatoes, undrained, cut up (14 1/2 oz)
1 can fat-free chicken broth (14 1/2 oz)
1 can chopped green chilies (4 1/2 oz)
1/2 cup shredded cheddar cheese

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Directions:

Spray large skillet with nonstick cooking spray. Heat over medium high heat until hot. Add rice; cook and stir 5 to 7 min. or until light golden brown. In 3 1/2 to 4 qt. slow cooker combine browned rice and all remaining ingredients except cheese; mix well.

Cover and cook on low for at least 5 hrs. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.

This recipe from CDKitchen for Mexican Rice and Bean Casserole serves/makes 4

Recipe ID: 22551

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