From the Pantry: Mexican Bean, Rice and Corn Bake

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 flavor-booster and the other as thickener.]

Total Time:
1 hr 25 min
10 min
15 min
1 hr

4 servings

  • 1/2 cup converted white rice
  • One 14.5-ounce can diced tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon white vinegar
  • 1 small chipotle en adobo, finely chopped into a paste
  • Kosher salt
  • 8 cups corn tortilla chips
  • One 15-ounce can black beans, strained and rinsed
  • One 11-ounce can corn niblets, strained and rinsed
  • One 8.5-ounce can creamed corn
  • 1 cup jarred salsa
  • 1/2 cup sliced pickled jalapenos
  • Preheat the oven to 400 degrees F. Cook the rice according to package directions; let cool.

  • 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.

  • 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.

  • 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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