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.