Chipotle Rice Casserole Recipes

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CHIPOTLE RED BEANS AND RICE CASSEROLE



Chipotle Red Beans and Rice Casserole image

Fill up on an easy meatless casserole that's in the oven in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 8

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 can (15 oz) spicy chili beans in sauce, undrained
1 can (14 oz) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
  • Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.

Nutrition Facts : Calories 520, Carbohydrate 78 g, Cholesterol 25 mg, Fat 1, Fiber 8 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 10 g, TransFat 0 g

CHIPOTLE CHILI WITH RICE



Chipotle Chili with Rice image

Chipotle Chili with Rice is an easy, one pot meal that can be on the table in under 30 minutes. It's made with easy ingredients and has tons of flavor the whole family will enjoy. There's no better way to warm up on a cold winter night than with a hot bowl of chili.

Provided by Southern Spicy Kitchen

Categories     Trusted Brands: Recipes and Tips     Knorr®

Yield 4

Number Of Ingredients 8

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon chipotle chile powder, or more to taste
1 (28 ounce) can no-salt crushed tomatoes in puree
1 (14.5 ounce) can no-salt-added beef broth
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 (11 ounce) can low-sodium corn, drained

Steps:

  • Place ground beef, onion, and garlic in a lightly greased Dutch oven. Cook over medium heat until ground beef is browned, breaking it apart with a wooden spoon as it cooks.
  • Add chili powder, tomatoes, and beef broth and simmer for 10 minutes.
  • Add Knorr® Rice and corn and cook another 7 minutes.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 34 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 8.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 405.8 mg, Sugar 7.8 g

CHIPOTLE CHICKEN AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  • Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
  • Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
  • Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

CHIPOTLE RICE CASSEROLE



Chipotle Rice Casserole image

A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 16

1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch pieces
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chiles in adobo sauce, chopped
1 cup shredded pepper Jack cheese (4 oz)
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 plum (Roma) tomatoes, sliced

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.

Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g

CHIPOTLE CHICKEN CASSEROLE



Chipotle Chicken Casserole image

A one-pot, family-style meal with smoky chipotle flavor. Yet to try, posted for safekeeping. From lifestyle.msn.com .

Provided by Tee Lee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups frozen whole kernel corn or 2 cups fresh whole kernel corn
3 cups frozen cubed hash brown potatoes
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
2 chipotle chiles in adobo, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 (4 -6 ounce) boneless skinless chicken breast halves
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup colby-monterey jack cheese, shredded (3 ounces)

Steps:

  • Coat a 2-quart round casserole with nonstick spray; set aside.
  • Coat an unheated large nonstick skillet with nonstick spray.
  • Heat skillet over medium-high heat.
  • Add corn; cook about 5 minutes or until corn begins to lightly brown.
  • Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
  • Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
  • Remove from heat; transfer mixture to the prepared casserole.
  • Wipe skillet clean, add oil to skillet and heat over medium-high heat.
  • Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
  • Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
  • Place chicken on top of potato mixture in casserole.
  • Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
  • Sprinkle with cheese and serve hot.

Nutrition Facts : Calories 515.7, Fat 15.1, SaturatedFat 5.6, Cholesterol 91.4, Sodium 293.8, Carbohydrate 62.9, Fiber 6.4, Sugar 0.2, Protein 37.6

CHIPOTLE RICE CASSEROLE



Chipotle Rice Casserole image

Provided by grammy48

Time 2h

Yield 4

Number Of Ingredients 16

1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 ounce size) roasted red bell peppers, drained, cut into 1/2-inch pieces
1 can (15 ounce size) black beans, drained, rinsed
1 can (11 ounce size) whole kernel corn with red and green peppers, drained
1 can (14.5 ounce size) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chilies in adobo sauce, chopped
1 cup shredded pepper Jack cheese
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 Roma tomatoes, sliced

Steps:

  • Cook rice in water as directed on package. Meanwhile, heat oven to 350 degrees F. Lightly spray an 8-inch square (2-quart) glass baking dish with cooking spray. In a large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chilies, half of the cheese and the cooked rice. In a 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 for about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish. Bake for 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

CHIPOTLE TURKEY CASSEROLE



Chipotle Turkey Casserole image

Make and share this Chipotle Turkey Casserole recipe from Food.com.

Provided by Neo_Soul_Cook1111

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey
1/2 small onion, minced
1 1/2-2 teaspoons diced chipotle chiles in adobo
1 teaspoon garlic powder
1 1/2-2 teaspoons chili powder
1/2 teaspoon pepper
1 tablespoon olive oil
1 (26 ounce) can condensed cream of mushroom soup
1 lb whole wheat spiral pasta, al dente
1 (16 ounce) container sour cream
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup chipotle cheddar cheese, shredded
1 -2 cup Baby Spinach, sauteed

Steps:

  • Preheat oven to 350°F.
  • Heat the oil in a large skillet over medium heat then add in turkey, pepper, and onion. Season the turkey with garlic powder and chili powder; cook 5 to 7 minutes or until the turkey is no longer pink. Remove from heat and stir in the cream of mushroom soup.
  • Arrange pasta along the bottom of a 13x9 inch baking dish. Spread the sour cream over the pasta. Pour turkey mixture over the top and sprinkle with half of the cheeses over the chicken. Top with spinach. Sprinkle on the remaining cheese.
  • Bake 25-30 minutes, or until the cheese is melted and bubbly.

Nutrition Facts : Calories 849.9, Fat 46.8, SaturatedFat 21.8, Cholesterol 142.9, Sodium 1341.8, Carbohydrate 70.2, Fiber 6.8, Sugar 5.4, Protein 43

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CHIPOTLE RICE CASSEROLE | THE IN FINE BALANCE FOOD BLOG
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2016-09-20 Instructions. Pre-heat oven to 375. In a large dutch oven, heat oil and saute onions and garlic until soft and fragrant, about 5 minutes. Add rice and …
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CREAMY CHICKEN AND RICE CASSEROLE WITH BACON - CHEF ALLI
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Total Time 45 mins
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Calories 460 per serving
Total Time 43 mins
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TEX MEX BEEF AND RICE CASSEROLE WITH CHIPOTLE CREMA - CHEF ...
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Calories 467 per serving
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