From the Pantry: Mexican Bean, Rice and Corn Bake Recipe

Name: From the Pantry: Mexican Bean, Rice and Corn Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup converted white rice; One 14.5-ounce can diced tomatoes; 1 tablespoon chili powder; 1 tablespoon white vinegar; 1 small chipotle en adobo, finely chopped into a paste; Kosher salt; 8 cups corn tortilla chips; One 15-ounce can black beans, strained and rinsed; One 11-ounce can corn niblets, strained and rinsed; One 8.5-ounce can creamed corn; 1 cup jarred salsa; 1/2 cup sliced pickled jalapenos

Servings: persons

1/2 cup converted white rice
One 14.5-ounce can diced tomatoes
1 tablespoon chili powder
1 tablespoon white vinegar
1 small chipotle en adobo, finely chopped into a paste
Kosher salt
8 cups corn tortilla chips
One 15-ounce can black beans, strained and rinsed
One 11-ounce can corn niblets, strained and rinsed
One 8.5-ounce can creamed corn
1 cup jarred salsa
1/2 cup sliced pickled jalapenos

1
Preheat the oven to 400 degrees F. Cook the rice according to package directions; let cool.
2
Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet.
3
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.
4
Pour the sauce into a 9-by-13-inch baking dish.
5
Add 6 cups of the tortilla chips, and toss to coat.
6
Finely crush the remaining chips; set aside.
7
Scatter the cooked rice over the chips, then the black beans and niblets.
8
Finally, dollop the creamed corn evenly over the top.
9
Cover the baking dish with foil, and bake until hot, 25 to 30 minutes.
10
Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.

497

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup converted white rice, One 14.5-ounce can diced tomatoes, 1 tablespoon chili powder, 1 tablespoon white vinegar, and more.

Yes, From the Pantry: Mexican Bean, Rice and Corn Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

From the Pantry: Mexican Bean, Rice and Corn Bake

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