Rice and Spicy Beans Casserole

cup Old El Paso™ red enchilada sauce

cup canned black beans, drained

cups white rice, cooked

cup cheddar cheese, grated

cup Monterey Jack cheese with jalapenos, grated

3/4

cup whole kernel corn, drained

Cilantro for garnish (optional)

Hide Images

1

Preheat the oven to 350°F.
2

Combine the enchilada sauce with the beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well.
3

Place the mixture in an 8x8 casserole.
4

Sprinkle on the rest of the cheese and corn.
5

Bake for 30-35 minutes or until the cheese is melted and bubbling.
6

Serve hot.

The corn can be either canned or frozen, just be sure they’re well strained or defrosted before using.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

You’re going to love this rice casserole! It’s delicious and very easy to make. If you’re looking for ways to cut meat from your diet, this is an ideal option. This time I used Monterey Jack cheese with jalapeños, giving it a spicy touch, but you can also use the version without jalapeño if you prefer. Prepare it and let me know how you liked it!