Chipotle Rice Casserole

A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.

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Servings 4

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( 2 ) Ratings

2 Ratings

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3844146b-6959-4a5c-a334-46235c409822

ingredients 16
Prep Time 35 min
Total Time 1 hr 10 min

Ingredients

1/2: cup uncooked regular long-grain white rice

1: cup water

1: jar (7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch pieces

1: can (15 oz) Progresso® black beans, drained, rinsed

1: can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

1: can (14.5 oz) diced tomatoes, drained

1: tablespoon chopped fresh cilantro

1: tablespoon canned chipotle chiles in adobo sauce, chopped

1: cup shredded pepper Jack cheese (4 oz)

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: plum (Roma) tomatoes, sliced

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Directions

1 Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
2 In 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 about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
3 Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

EXPERT TIPS

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Expert Tips

For more spice, add 1/2 teaspoon of the adobe sauce from the chipotle chiles.

Instead of white rice, try using brown rice. Cook as directed on package and plan on a little extra time, as brown rice takes longer to cook.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 1280mg; 1280%;
Total Carbohydrate: 76g; 76%
(Dietary Fiber 13g 13% Sugars 14g 14% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 80%;
Calcium: 35%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sdpb42312a

report Posted Apr. 25, 2012 9:33 AM

This recipe is so perfect for Friday evening relaxed dinner. I used the cooked rice so it saved me 15 minutes and the dish came out so well and delicious that my family demands it every 10-15 days. Thanks to Pillsbury!