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Mexican Corn And Rice Casserole

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Nutritional information

511.1
Calories
172 g
Calories From Fat
19.2 g
Total Fat
9.1 g
Saturated Fat
40.8 mg
Cholesterol
840.9 mg
Sodium
68.1 g
Carbs
10.1 g
Dietary Fiber
6.6 g
Sugars
19.6 g
Protein
339g
Serving Size

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Mexican Corn And Rice Casserole

Features:
    Cuisine:

    This is an easy casserole, which can be as spicy as you like, just add jalapeos or stick with green chilies. It very good and full of protein!

    It can be vegetarian, also, just omit the bacon. It tastes just as good without it!

    • 60 min
    • Serves 6
    • Easy

    Directions

    Share

    Mexican Corn and Rice Casserole, This is an easy casserole, which can be as spicy as you like, just add jalapeos or stick with green chilies It very good and full of protein! It can be vegetarian, also, just omit the bacon It tastes just as good without it!, This is an easy casserole, which can be as spicy as you like, just add jalapeos or stick with green chilies It very good and full of protein! It can be vegetarian, also, just omit the bacon It tastes just as good without it!


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    Steps

    1
    Done

    In Large Pot, Melt Butter and Saut Onions, Corn, Cilantro and Bacon Over Medium Heat.

    2
    Done

    Once the Onions Are Semi Transparent, Add Rice a Roni, Saving the Package of Seasoning For Later.

    3
    Done

    Drain Beans and Rinse Them Well, Discarding the Juice.

    4
    Done

    Add Next Ingredient List, Saving All the Juice from the Tomatoes and Chilies. Stirring to Mix Well.

    5
    Done

    Add Beer to Tomato and Chili Juice to Equal 3 Cups of Liquid. Add Liquid to Mixture. Bring to Boil, Then Reduce Heat to Low, Cover and Cook, Stirring Occasionally For 30-60 Minutes, or Until Rice Is Done.

    6
    Done

    Let Sit For About Five Minutes to Set and Cool, Then Serve.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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