"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mexican Rice & Bean Casserole Recipe

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This recipe for Mexican Rice & Bean Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve & Kay Watkins
Added: Thursday, May 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked regular rice
2/3 cup frozen corn
1/2 cup chopped onion
garlic
1 15 oz can spicy chili beans
1 14.5 oz can stewed tomatoes, undrained, uncut
1 14.5 oz can chicken broth
1 4.5 oz can chopped green chiles
1/2 cup shredded cheddar cheese

Directions:
Directions:
Brown rice in a large skillet with cooking spray. Stir 5-7 minutes or until light brown. In crockpot combine rice and all remaining ingredients except cheese. Mix well. Cover and cook on low for at least 5 hours or until rice is tender. Stir mixture. Sprinkle with cheese.

Number Of Servings:
Number Of Servings:
4-1 1/2 cup servings
Preparation Time:
Preparation Time:
10 minutes plus cooking
Personal Notes:
Personal Notes:
I usually double this recipe and freeze some in individual containers.

 

 

 

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