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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Rice & Bean Casserole Recipe

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This recipe for Mexican Rice & Bean Casserole is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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