Chipotle Red Beans and Rice Casserole

In my same mode of finding meals without the usual meats, this Chipotle Red Beans and Rice Casserole really fits the bill. The good thing about casseroles is that you throw a bunch of ingredients together, bake it, and waa la! Dinner!

So, how’s it taste?

Loved it, loved it, loved it! I have recently discovered how much I love adobo sauce. It’s like the spicy sister of regular barbecue sauce. Just a small amount brings such a nice taste to a dish. This recipe includes one chipotle chili and it packs some heat! I like to top off my serving with some cool sour cream to balance out the heat. The original recipe calls for topping the casserole with chile cheese corn chips. I left those out to save some calories, but I’d be curious to see what they add to the dish. Although I imagine they would get soggy for the leftovers. A definite thumbs up for this easy meal!

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Chipotle Red Beans and Rice Casserole

Betty Crocker Quick-to-Fix Casseroles, February 2005

Ingredients:

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 can (15 oz.) spicy chili beans in sauce, undrained
1 can (14 oz.) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7 oz. can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz.)

Directions:

1. Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.

2. Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.