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From the Pantry: Mexican Bean, Rice and Corn Bake

From the Pantry: Mexican Bean, Rice and Corn Bake
Food Network
Prep Time
1h 25 min
Yields
4 servings

We took a cue from one of our favorite Mexican brunch dishes, chilaquiles (fried tortilla chips tossed with a red or green sauce), to create this easy no-shop recipe. The chili powder in the sauce has two jobs: one as flavour-booster and the other as thickener.

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ingredients

½
cup converted white rice
1
14.5-oz can diced tomatoes
1
tbsp chili powder
1
tbsp white vinegar
1
small chipotle en adobo, finely chopped into a paste
Kosher salt
8
cups corn tortilla chips
1 15-oz
can black beans, strained and rinsed
1 11-oz
can corn niblets, strained and rinsed
1 8.5-oz
can creamed corn
1
cup jarred salsa
½
cup sliced pickled jalapenos
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directions

Step 1

Preheat the oven to 400ºF. Cook the rice according to package directions; let cool.

Step 2

Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chili powder flavor has mellowed, 12 to 15 minutes.

Step 3

Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.

Step 4

Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.

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My rating for From the Pantry: Mexican Bean, Rice and Corn Bake
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