| 1 | cup uncooked regular long-grain rice |
| 1 | cup Green Giant ® Valley Fresh Steamers™ Niblets® 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) |
Serve with...
Lemon-Butter Pound Cake Bars
Total Time:
2 hours 10 min
| 1. | 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. |
| 2. | 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. |
| No change. |
|
| Made from ground chiles, adobo sauce is quite spicy. For a little extra zip, add 1 to 2 tablespoons of the sauce to the casserole. |
Nutrition Information:
520 ( 130); 14g ( 6g, 0g); 25mg; 1740mg; 78g ( 8g, 10g); 19g 25%; 10%; 30%; 25% 4 ; 1 ; 0 ; 1 ; 1 5