Sunday, February 16, 2014

Mexican Rice Dish

It has been years since I made this recipe.  It yields a lot of food and usually goes over well.  It's pretty easy to put together, though I dirtied three pans and two casserole dishes.  Also, I am realizing the ratios may not be perfect.

Rice and Corn Mixture:
2 cups of brown rice cooked in vegetable broth - I made up 4 servings which yielded a bit more than 2 cups, used it all
1 3/4 cup corn made into creamed corn 
2 TB butter, 2 TB flour 1.5 cups of milk, 2 TB sugar, pepper
Additional 2 cups of frozen corn

Black Bean Mixture:
About a cup of peppers and onion mixture frozen, then diced, Sauteed in olive oil
Add big can of black beans 25oz, 2 cans of diced tomatoes
Small can of jalapeños 
1 TB cumin
1 cup fresh salsa
2 8oz packages of Neufchâtel cream cheese
Mix all together until cheese is melted

Layer bean mixture, rice/corn mixture, shredded cheddar, bean mixture, rice/corn mixture, shredded cheddar.

Filled one 3 quart oval dish and had lots of extra bean mixture, only 3/4 cup rice/corn mixture left. Ended up having one small dish of bean/salsa/cheese mixture for dipping and the larger casserole with rice and corn.

This is great with corn chips or just eaten with a spoon.  The leftovers we had in tacos with ground turkey.

Bake at 375 degrees for 20 mins

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