Enchilada Rice Casserole
Ingredients
- 1 cup raw white or brown rice
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- salt & pepper
- 1 T butter
- 1 T olive oil
- 1 can 10 oz. red enchilada sauce
- 1 can 10 oz. green enchilada sauce
- 1 can 14 oz. black beans, drained and rinsed
- 1 can 14 oz. whole kernel yellow corn, drained
- 1 cup grated Mexican blend cheese
- 1 cup grated sharp cheddar
Instructions
- Cook rice according to package directions. While rice is cooking saute onion in butter and olive oil until transparent and soft. Add garlic and cook and stir 1 minute. Add seasonings and stir in beans and corn. Add enchilada sauce and rice.*
- Transfer rice mixture to a large greased casserole dish and stir in Mexican cheese. Top with cheddar. Refrigerate, covered, up to 48 hours before baking. Bake at 350 degrees 30-40 minutes until hot and bubbling.
Notes
*If you want to serve this right away, add cheeses to skillet, cover skillet and let cook for 2-3 minutes or until cheese has melted.
Note: this is not spicy at all so kick it up with chilies, hot sauce or jalapenos if desired.