From The Pantry Mexican Bean Rice And Corn Bake Recipes

FROM THE PANTRY: MEXICAN BEAN, RICE AND CORN BAKE

Steps:

• Preheat the oven to 400 degrees F. Cook the rice according to package directions; let cool.
• Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes.
• Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
• Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.

MEXICAN CHICKEN BAKE

Steps:

• In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

MEXICAN STREET CORN BAKE

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.