adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chipotle Rice Casserole
0 Likes
Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Try this delicious Mexican rice casserole recipe with a smoky, cheesy creme sauce, black beans, corn, roasted peppers, and fragrant spices. Simply pop it in the oven for a satisfying Tex-Mex meal!
Ingredients:
  • 1/2 cup uncooked regular long-grain white rice
  • 1 cup water
  • 1 jar (7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch pieces
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon canned chipotle chiles in adobo sauce, chopped
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 3 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 2 plum (Roma) tomatoes, sliced
Instructions:
  • Prepare rice according to package instructions. Preheat oven to 350°F. Lightly grease an 8-inch square glass baking dish. Combine roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of cheese, and cooked rice in a large bowl.
  • In a 2-quart saucepan, warm oil over low heat. Whisk in flour until smooth and bubbly over medium heat. Slowly add milk, broth, cumin, and garlic salt. Bring to a boil while stirring constantly. Boil for about 1 minute until slightly thickened. Fold into rice mixture and transfer to a baking dish.
  • Bake for 20 to 25 minutes or until bubbly around edges. Sprinkle with the remaining 1/2 cup cheese and arrange tomato slices on top. Bake for an additional 5 to 8 minutes or until cheese is melted.

Similar Recipes