Chipotle Red Beans And Rice Casserole Recipes

CHIPOTLE RICE CASSEROLE

Steps:

• Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. 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.
• 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.
• 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.

EASY BEAN AND RICE CASSEROLE

Steps:

• Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
• Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

RED BEANS & RICE CASSEROLE

Steps:

• Pre heat oven to 350. In a medium pan saute bacon until pieces are crisp not burnt. Remove and set aside on a paper towel. get rid of the bacon grease except 1 tablespoon.
• Add the red beans and rice, saute. Mix together so rice and beans are coated with the bacon grease.Add chicken stock,salt,pepper,chili flakes and smoked paprika. Mix and bring to a boil. Remove from heat and add the diced ham and olives.
• Transfer the mixture to a 6x6 or 6x9 baking disk.Cover with aluminum foil and put in oven for about 30-35 minutes.Top casserole with bacon and sliced swiss cheese and cook until cheese is melted.

CHIPOTLE BEANS & RICE

Steps:

• Flash boil dry beans for 5-10 min and then Soak them for 2-4 hours.
• Cooking: Drain the soaked beans and add 4 cups of water to boil. Add 1 tbs salt in water. While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 tsp chipotle seasoning, and 1 cup of brown rice. Bring to boil and allow boiling at medium heat for 30 minutes. Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice. Continue to allow the beans to cook on medium heat for 30 minutes. Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 minute Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.