Mexican Rice and Bean Casserole

Try this stress free Mexican rice and bean casserole, made with Green Giant® Niblets® Frozen Corn - perfect for dinner.

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Servings 4

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ingredients 10
Prep Time 10 min
Total Time 5 hr 10 min

Ingredients

1: cup uncooked regular rice

2/3: cup Green Giant® Niblets® Frozen Corn

1/2: cup chopped onion

1/4: teaspoon turmeric

2: garlic cloves, minced

1: (15-oz.) can spicy chili beans, undrained

1: (14.5-oz.) can stewed tomatoes, undrained, cut up

1: (14 1/2-oz.) can ready-to-serve chicken broth with 1/3 less sodium

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

2: oz. (1/2 cup) shredded Cheddar cheese

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Directions

1 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.
2 In 3 1/2 or 4-quart slow cooker, combine browned rice and all remaining ingredients except cheese; mix well. Cover; cook on low setting for at least 5 hours or until rice is tender.
3 Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.