From The Pantry Mexican Bean Rice And Corn Bake Food

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

FROM THE PANTRY: CRUNCHY BEAN, RICE AND CORN BAKE

Steps:

• 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.

PANTRY PASTA

Steps:

• Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
• Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

MEXICAN BEAN AND CORN RICE SALAD

Steps:

• Combine the salad ingredients in a large bowl.
• Mix the dressing ingredients in a small bowl or measuring cup.
• Pour the dressing over the salad, and mix gently.
• Cover and chill in the refrigerator overnight or at least two hours.

SIMPLE MEXICAN RICE AND BEAN BAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8in square baking dish.
• Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
• Mix beans and remaining salsa.
• Spoon over rice mixture.
• Sprinkle with remaining cheese.
• Bake 30 minutes.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).