https://www.copymethat.com/r/Ff3sTVm8m/mexican-bean-rice-and-corn-bake/
68842980
aOw0mMx
Ff3sTVm8m
2024-05-11 15:08:34
MEXICAN BEAN, RICE AND CORN BAKE
loading...
X
Ingredients
- ½ cup converted white rice
- 1 14.5-oz can diced tomatoes
- 1 Tbsp chili powder
- 1 Tbsp white vinegar
- 1 small chipotle en adobo, finely chopped into a paste
- Kosher salt
- 8 cups corn tortilla chips
- 1 15-oz can black beans, strained and rinsed
- 1 11-oz can corn niblets, strained and rinsed
- 1 8.5-oz can creamed corn
- 1 cup jarred salsa
- ½ cup sliced pickled jalapenos
Steps
- Preheat the oven to 400ºF. Cook the rice according to package directions; let cool.
- Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and ½ teaspoon salt together in a large skillet.
- Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes.
- Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
- Scatter the cooked rice over the chips, then the black beans and niblets.
- Finally, dollop the creamed corn evenly over the top.
- Cover the baking dish with foil, and bake until hot, 25 to 30 minutes.
- Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.