Mexican Corn And Rice Casserole Recipe

Name: Mexican Corn And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of chopped onion; 15 1/2 ounces corn; 1 tablespoon cilantro (1/4 cup fresh if you have it); 2 tablespoons butter; 4 slices bacon, chopped (can be omitted); 6 1/4 ounces chicken rice-a-roni, including the seasoning packet; 14 1/2 ounces tomatoes (drain them, and save the juice); 4 ounces green chilies (drained with juice saved); 1 (15 1/2 ounce) can pinto beans; 1 cup cheddar cheese; 1 teaspoon thyme; 1 garlic clove, chopped; 1/2 cup beer, any kind; salt and pepper

Servings: persons

1 cup of chopped onion
15 1/2 ounces corn
1 tablespoon cilantro (1/4 cup fresh if you have it)
2 tablespoons butter
4 slices bacon, chopped (can be omitted)
6 1/4 ounces chicken rice-a-roni, including the seasoning packet
14 1/2 ounces tomatoes (drain them, and save the juice)
4 ounces green chilies (drained with juice saved)
1 (15 1/2 ounce) can pinto beans
1 cup cheddar cheese
1 teaspoon thyme
1 garlic clove, chopped
1/2 cup beer, any kind
salt and pepper

1
In large pot, melt butter and saute onions, corn, cilantro and bacon over medium heat.
2
Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
3
Drain beans and rinse them well, discarding the juice.
4
Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
5
Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
6
Let sit for about five minutes to set and cool, then serve.

607

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 cup of chopped onion, 15 1/2 ounces corn, 1 tablespoon cilantro (1/4 cup fresh if you have it), 2 tablespoons butter, and more.

Yes, Mexican Corn And Rice Casserole falls under the Meat & Poultry 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.

Mexican Corn And Rice Casserole

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