Mexican Corn and Rice Casserole
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 cup of chopped onion
- 15 1⁄2 ounces corn
- 1 tablespoon cilantro (1/4 cup fresh if you have it)
- 2 tablespoons butter
- 4 slices bacon, chopped (can be omitted)
- 6 1⁄4 ounces chicken rice-a-roni, including the seasoning packet
- 14 1⁄2 ounces tomatoes (drain them, and save the juice)
- 4 ounces green chilies (drained with juice saved)
- 1 (15 1/2 ounce) can pinto beans
- 1 cup cheddar cheese
- 1 teaspoon thyme
- 1 garlic clove, chopped
- 1⁄2 cup beer, any kind
- salt and pepper
directions
- In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
- Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
- Drain beans and rinse them well, discarding the juice.
- Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
- 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.
- Let sit for about five minutes to set and cool, then serve.
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