Tuesday, December 7, 2010

Mexican Rice and Bean Casserole

Ahh, it must be the holiday season because the only things on my blog these days are menus and slow cooker meals. Meaning that I am cooking so much for parties on the weekends that weeknight meals must be simple and quick to throw together.

Chuck picked this recipe out for me to try and we both liked it. I didn't even miss the meat but Chuck said it needs some sort of crunch for texture. Maybe crushed up tortilla chips sprinkled over the top? I used black beans instead of the chili beans and probably added a leeeeetle more cheese than it called for. :)

Also, if you are using anything other than regular rice, adjust the cooking time. For instance, I bought converted rice for some reason, which takes the half the time to cook normally as regular rice. So I adjusted the time and added my rice after 2 1/2 hours to the slow cooker with everything else - halfway through the cooking time. If I had added it at the beginning, it would have been gummy and mushy by the end.

Mexican Rice and Bean Casserole
Makes about 4 servings

1 cup uncooked regular long-grain white rice
2/3 cup frozen whole kernel corn
1/2 cup chopped onion
1/4 teaspoon tumeric
2 garlic cloves, minced
1 (15-ounce) spicy chili beans or black beans, undrained
1 (14.5-ounce) can stewed tomatoes, undrained and chopped
1 (14.5-ounce) can chicken broth
1 (4.5-ounce) can chopped green chilies, lightly drained
1/2 cup shredded Cheddar cheese

Spray large skillet with cooking spray or heat 1 teaspoon vegetable oil over medium-high heat. Add rice, cook and stir 5 to 7 minutes until light golden brown.

Combine browned rice and all remaining ingredients except cheese in 3 1/2- to 4-quart slow cooker. Mix well. Cover; cook on low setting at least 5 hours.

After 5 hours, stir mixture and sprinkle with Cheddar cheese. Cover and cook 15 minutes more or until cheese is melted.

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