Spicy Beans and Rice
Ingredients
- 1 c. white or brown rice (Uncle Ben's)
- water according to package directions
- 1/2 t. garlic powder
- 1/2 t. chili powder
- 1/2 t. ground cumin
- Dash of pepper
- 15-1/2 oz. chili beans, drained
- 11 oz. can Mexi-corn, drained
- 10 oz. can diced tomatoes and green chilies, drained
- 1/2 c. salsa
- 1 c. shredded Monterey-Jack or Mexican-blend cheese
Instructions
In medium saucepan, add appropriate amount of water according to package directions for 1 cup of dried rice (will need 2 cups cooked rice). When water is boiling, add rice, garlic powder, chili powder, cumin and pepper. Cover and simmer on low according to package directions, until water is absorbed.
In a 2 qt. casserole dish, lightly sprayed with non-stick spray, combine the rice, beans, corn, tomatoes and salsa.
Top with cheese. Cover and bake at 350 degrees for about 25-30 minutes, or just until cheese is melted and ingredients are hot.
NOTE: If you assemble and refrigerate to bake later, add more baking time.