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Mexican Rice and Bean Casserole

Prep 10 min
Total 5 hr 10 min
Ingredients 10
Servings 4

Try this stress free Mexican rice and bean casserole, made with frozen corn - perfect for dinner. MORE+ LESS-

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

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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

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 390
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 3g 15%
Cholesterol: 15mg; 5%
Sodium: 1120mg; 47%
Total Carbohydrate: 69g; 23%
Dietary Fiber 8g 32% Sugars 6g
Protein: 15g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 25%; 25%
Calcium: 25%; 25%
Iron: 25%; 25%

Exchanges:

4 Starch; 1 Vegetable; 1 Fat;

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

© 2017 ®/TM General Mills All Rights Reserved

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