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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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  • prep time 10 min
  • total time 5 hr 10 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
390
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
1120mg
1120%;
Total Carbohydrate
69g
69%
(Dietary Fiber
8g
8%
  Sugars
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
25%;
Iron
25%;
Exchanges:
4 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.