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CDKitchen

Mexican Rice and Bean Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: 2-5 hrs

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 (15 ounce size) spicy chili beans, undrained
1 can (14.5 ounce size) stewed tomatoes, undrained, cut up
1 can (14.5 ounce size) fat-free chicken broth
1 can (4.5 ounce size) chopped green chilies
1/2 cup shredded cheddar cheese

Directions:
Spray large skillet with nonstick cooking spray. Heat over medium high heat until hot. Add rice; cook and stir 5 to 7 minutes 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 hours. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.

Recipe Location: https://www.cdkitchen.com/recipes/recs/486/Mexican_Rice_and_Bean_Casserole56627.shtml
Recipe ID: 22551

Nutrition:
per serving: 448 calories, 9g fat, 80g carbohydrates, 21g protein.

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