FROM THE PANTRY: MEXICAN BEAN, RICE AND CORN BAKE

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

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

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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

Steps:

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