Ingredients
1
cup uncooked regular long-grain rice
1
cup frozen corn
1
can (15 oz) spicy chili beans in sauce, undrained
1
can (14 oz) vegetable broth
1
can (14.5 oz) diced tomatoes with green chiles, undrained
1
chipotle chile in adobo sauce (from 7-oz can), chopped
1
cup chili cheese-flavored corn chips
1
cup shredded Monterey Jack cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.
