Best Chipotle Rice Casserole Recipes

CHIPOTLE RICE CASSEROLE

Chipotle Rice Casserole image

A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch pieces
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chiles in adobo sauce, chopped
1 cup shredded pepper Jack cheese (4 oz)
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 plum (Roma) tomatoes, sliced

Steps:

Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g

CHIPOTLE RED BEANS AND RICE CASSEROLE

Chipotle Red Beans and Rice Casserole image

Fill up on an easy meatless casserole that's in the oven in minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 can (15 oz) spicy chili beans in sauce, undrained
1 can (14 oz) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.

Nutrition Facts : Calories 520, Carbohydrate 78 g, Cholesterol 25 mg, Fat 1, Fiber 8 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 10 g, TransFat 0 g