Rice and Spicy Beans Casserole
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Updated July 17, 2017
1
cup Old El Paso™ red enchilada sauce
1
cup canned black beans, drained
2
cups white rice, cooked
1
cup cheddar cheese, grated
1
cup Monterey Jack cheese with jalapenos, grated
3/4
cup whole kernel corn, drained
Cilantro for garnish (optional)
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1
Preheat the oven to 350°F.
2
Combine the enchilada sauce with the beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.
3
Place the mixture in an 8x8 casserole.
4
Sprinkle on the rest of the cheese and corn.
5
Bake for 30-35 minutes or until the cheese is melted and bubbling.
Expert Tips
- The corn can be either canned or frozen, just be sure they’re well strained or defrosted before using.
No nutrition information available for this recipe
More About This Recipe
- You’re going to love this rice casserole! It’s delicious and very easy to make. If you’re looking for ways to cut meat from your diet, this is an ideal option.This time I used Monterey Jack cheese with jalapeños, giving it a spicy touch, but you can also use the version without jalapeño if you prefer.Prepare it and let me know how you liked it!
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