Mexican Rice and Bean Casserole

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

cup uncooked regular rice

2/3

cup frozen corn

1/2

cup chopped onion

1/4

teaspoon turmeric

garlic cloves, minced

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

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

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

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

oz. (1/2 cup) shredded Cheddar cheese

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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.