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Chipotle Rice Casserole

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Ingredients

Adjust Servings:
1/2 cup uncooked rice
1 cup water
1 (7 1/4 ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces
1 (15 ounce) can black beans, drained, rinsed
1 (11 ounce) can mexicorn
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon fresh cilantro, chopped
1 tablespoon chipotle chile in adobo, chopped
1 cup monterey jack cheese, shredded
3 tablespoons vegetable oil
1/4 cup flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt

Nutritional information

559
Calories
204 g
Calories From Fat
22.7 g
Total Fat
8.4 g
Saturated Fat
33.7 mg
Cholesterol
1478.7 mg
Sodium
70.8 g
Carbs
9.7 g
Dietary Fiber
4.9 g
Sugars
22.2 g
Protein
563g
Serving Size

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Chipotle Rice Casserole

Features:
    Cuisine:

    Recipe is from Betty Crocker.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chipotle Rice Casserole, Recipe is from Betty Crocker , Recipe is from Betty Crocker


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    Steps

    1
    Done

    Cook Rice in Water as Directed on Package. Meanwhile, Heat Oven to 350f 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.

    2
    Done

    in 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.

    3
    Done

    Bake 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.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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