Traditional recipes

Rice and Spicy Beans Casserole

Rice and Spicy Beans Casserole


Updated July 17, 2017

1

cup Old El Paso™ red enchilada sauce

1

cup canned black beans, drained

2

cups white rice, cooked

1

cup cheddar cheese, grated

1

cup Monterey Jack cheese with jalapenos, grated

3/4

cup whole kernel corn, drained

Cilantro for garnish (optional)

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  • 1

    Preheat the oven to 350°F.

  • 2

    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.

  • 3

    Place the mixture in an 8x8 casserole.

  • 4

    Sprinkle on the rest of the cheese and corn.

  • 5

    Bake for 30-35 minutes or until the cheese is melted and bubbling.

Expert Tips

  • The corn can be either canned or frozen, just be sure they’re well strained or defrosted before using.

No nutrition information available for this recipe

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!

Watch the video: Traybake Smoky Beans. Jamie Oliver. UK. AD