Rice and Spicy Beans Casserole
Updated July 17, 2017
cup Old El Paso™ red enchilada sauce
cup canned black beans, drained
cups white rice, cooked
cup cheddar cheese, grated
cup Monterey Jack cheese with jalapenos, grated
cup whole kernel corn, drained
Cilantro for garnish (optional)
Preheat the oven to 350°F.
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.
Place the mixture in an 8x8 casserole.
Sprinkle on the rest of the cheese and corn.
Bake for 30-35 minutes or until the cheese is melted and bubbling.
- The corn can be either canned or frozen, just be sure they’re well strained or defrosted before using.
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!