Looking for an easy and tasty dish? You'll love this Mexican rice casserole recipe. A smoky, cheesy creme sauce blends together black beans, corn, roasted peppers and fragrant spices for a supremely satisfying meal. Throw it in the oven whenever you find yourself craving some Tex-Mex flavor!
Chipotle Rice Casserole
- Prep Time 35 min
- Total 1 hr 10 min
- Servings 4
- 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
Instructions
-
Step1Cook 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.
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Step2In 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.
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Step3Bake 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
580
Calories
20g
Total Fat
23g
Protein
76g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 1280mg
- 53%
- Potassium
- 870mg
- 25%
- Total Carbohydrate
- 76g
- 25%
- Dietary Fiber
- 13g
- 54%
- Sugars
- 14g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 80%
- 80%
- Calcium
- 35%
- 35%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
5Tips from the Betty Crocker Kitchens
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