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Mexican Corn and Rice Casserole Recipe

Mexican Corn and Rice Casserole Recipe

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Ingredients:

Serving

1 cup of chopped onion
15 1/2 oz corn
1 tbsp cilantro (1/4 cup fresh if you have it)
2 tbsp butter
4 slices bacon, chopped (can be omitted)
6 1/4 oz chicken rice-a-roni , including the seasoning packet
14 1/2 oz tomatoes ( drain them , and save the juice)
4 oz green chilies (drained with juice saved)
1 (15 1/2 oz) can pinto beans
1 cup cheddar cheese
1 tsp thyme
1 garlic clove, chopped
1/2 cup beer, any kind
salt and pepper

Directions:

In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
Drain beans and rinse them well, discarding the juice.
Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
Let sit for about five minutes to set and cool, then serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	452.9 Kcal (1896 kJ)
Calories from fat	126.94 Kcal
		% Daily Value*
Total Fat	14.1g	22%
Cholesterol	35.98mg	12%
Sodium	1222.53mg	51%
Potassium	510.58mg	11%
Total Carbs	62.67g	21%
Sugars	7.38g	30%
Dietary Fiber	6.83g	27%
Protein	20.47g	41%
Vitamin C	63.1mg	105%
Iron	3mg	17%
Calcium	183.3mg	18%

Amount Per 100 g
Calories	126.02 Kcal (528 kJ)
Calories from fat	35.32 Kcal
		% Daily Value*
Total Fat	3.92g	22%
Cholesterol	10.01mg	12%
Sodium	340.17mg	51%
Potassium	142.07mg	11%
Total Carbs	17.44g	21%
Sugars	2.05g	30%
Dietary Fiber	1.9g	27%
Protein	5.7g	41%
Vitamin C	17.5mg	105%
Iron	0.8mg	17%
Calcium	51mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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