Chipotle Rice Casserole

(2)
  1 reviews

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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