CHIPOTLE RED BEANS AND RICE CASSEROLE
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
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 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
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
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
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
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
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
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
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
Provided by grammy48
Time 2h
Yield 4
Number Of Ingredients 16
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
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
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
From infinebalance.com
3.5/5 (2)Category CasseroleServings 12Total Time 35 mins
- In a large dutch oven, heat oil and saute onions and garlic until soft and fragrant, about 5 minutes.
- Add rice and toss for 2 minutes with the garlic and onions. Add beans, tomatoes, chipotle and adobo sauce, cumin, salt, pepper and water. Bring to a boil, stirring and breaking up the tomatoes with your spoon. Once boiling, reduce heat and cover. Simmer for 15 minutes. Rice should not be quite done. Remove from heat and stir in 1-1/2 cups cheese.
- a) Storing for the freezer... divide into casserole dishes, allow to cool and cover with wax paper and aluminum foil. Alternatively, casserole stores nicely in large ziptop freezer bags.
CHIPOTLE BROWN RICE BAKE - VEGAN YACK ATTACK
From veganyackattack.com
4.9/5 (8)Total Time 1 hr 20 minsCategory DinnerCalories 579 per serving
- Preheat oven to 350°F (180°C, or gas mark 4), and spray a 9x13-inch (23x33 cm) baking dish with a light coating of cooking oil.
- Next, dump rice, black beans, onion, corn, kale, olives, chipotle pepper, adobo sauce, cumin, salt, and oregano into the baking dish. Stir together to evenly combine, then add vegetable broth and tomato sauce, stirring again to evenly combine.
- Cover dish with aluminum foil and bake for 40 minutes. Then, take dish out, give it a stir (the rice settles to the bottom otherwise), cover with foil again and bake for 20 more minutes.
- If the rice looks to be cooked through, remove foil from dish and bake for another 10 minutes. If the rice needs more time, try cooking another 5 to 10 minutes before uncovering.
CREAMY CHICKEN AND RICE CASSEROLE WITH BACON - CHEF ALLI
From chefalli.com
Cuisine MexicanTotal Time 45 minsCategory Main CourseCalories 293 per serving
- Lightly spray a large casserole dish (or 9” x 13” pan) with nonstick cooking spray; spread the cooked rice over the bottom of the prepared casserole dish, then top the rice with the chicken fingers; sprinkle the chicken with Cajun seasoning.
- In a medium mixing bowl, use a whisk to combine cream of chicken soup with the chipotles and milk until smooth; slowly pour this mixture over the chicken and rice in the baking dish.
CHIPOTLE-CHICKEN CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
4/5 (1)Calories 460 per servingTotal Time 43 mins
- 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. Makes 4 servings.
TEX MEX BEEF AND RICE CASSEROLE WITH CHIPOTLE CREMA - CHEF ...
From chefalli.com
Cuisine MexicanTotal Time 30 minsCategory Dinner, Main CourseCalories 467 per serving
- In a large cast iron skillet, over medium high heat, heat the vegetable oil; when the oil is nicely hot, add the ground beef, crumbling it as it cooks until no pink remains. (The safe internal temperature for ground beef is 160-165 degrees F.)
- Add the taco seasoning, kosher salt, and dehydrated onion, continuing to cook for an additional 1-2 minutes.
- Add the chicken stock, rice, black beans, diced tomatoes with juice, green chiles, and minced chipotles, stirring to combine.
- Cover and allow to cook for 15-20 minutes, stirring half way through to prevent the rice from sticking to the bottom of the skillet.
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4.2/5 (40)Total Time 50 minsCategory Main CourseCalories 382 per serving
- Place the chicken breasts in the bottom of a large, deep casserole dish. Top with the drained and rinsed beans, tomatoes, corn, chipotle paste, ground cumin and Cajun seasoning. Stir to combine.
- Cover the casserole with kitchen foil (or casserole lid if you have one). Bake in the oven for 20 minutes.
- After 20 minutes, remove from the oven and remove the kitchen foil / casserole lid. Stir and place back in the oven, uncovered for a further 15 - 20 minutes or until the chicken is cooked through.
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From patijinich.com
4.6/5 (9)Category Main CourseCuisine MexicanTotal Time 1 hr 5 mins
- Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.
- Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.
- Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.
- Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.
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