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Mexican Rice and Bean Casserole

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  • 10 min prep time
  • 5 hr 10 min total time
  • 10 ingredients
  • 4 servings
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Try this stress free Mexican rice and bean casserole, made with frozen corn - perfect for dinner.

Ingredients

1
cup uncooked regular rice
2/3
cup 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

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.
 

Nutrition Information

No nutrition information available for this recipe
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