Crunchy Bean, Rice and Corn Bake Recipe

Smoky chipotle en adobo and sweet creamed corn elevate this crunchy bean, rice and corn bake to a comforting favorite you’ll always want at the heart of your family dinner table. It’s delicious with a dollop of sour cream, a squeeze of fresh lime, a side of cilantro-lime slaw, a cold glass of horchata; in fact most things.

Jump to Recipe

Crunchy Bean, Rice and Corn Bake Recipe Ingredients

• 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 (divided)
• 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

How To Make Crunchy Bean, Rice and Corn Bake Recipe

1. Prepare the rice and oven: Preheat your oven to 400 degrees F. Cook the converted white rice according to the package directions. Once finished, fluff it with a fork and set it aside to cool slightly.
2. Simmer the smoky tomato sauce: In a large skillet, stir together the diced tomatoes, 2 cups of water, chili powder, white vinegar, the finely chopped chipotle paste, and 1/2 teaspoon of salt. Bring the mixture to a high simmer over medium-high heat. Cook, stirring frequently, for 12 to 15 minutes until the sauce thickens to the consistency of a jarred tomato sauce and the raw edge of the chili powder has mellowed.
3. Coat the chips: Pour the thickened tomato sauce into a 9-by-13-inch baking dish. Add 6 cups of the whole tortilla chips and toss them gently in the sauce until they are well-coated. Take the remaining 2 cups of chips and crush them finely in a bowl; set these aside for the final garnish.
4. Layer the hearty components: Scatter the cooked rice evenly over the sauce-soaked chips. Follow this with a layer of the rinsed black beans and the corn niblets. For the final layer, dollop the creamed corn evenly over the top, which will act as a sweet, moist barrier during the baking process.
5. Bake until hot: Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 25 to 30 minutes until the entire casserole is heated through and bubbling.
6. Garnish and serve: Remove the dish from the oven. Dollop the top with your favorite jarred salsa and garnish with the sliced pickled jalapenos. Scatter the finely crushed tortilla chips over the top for a final burst of texture and serve hot.

Recipe Tips

• Converted Rice Choice: Converted rice (like Uncle Ben’s) is ideal for this bake because the grains remain separate and firm even after being baked in a sauce, preventing the dish from becoming mushy.
• Chipotle Intensity: Chipotle en adobo is quite spicy. If you prefer a milder bake, start with half a pepper. Make sure to chop it into a very fine paste so the heat is distributed evenly throughout the sauce.
• Chip Texture: By tossing the chips in the sauce before baking, they take on a texture similar to chilaquiles—soft in the center but with structure. The crushed chips added at the end provide the necessary “crunch.”
• Creamed Corn Layer: Don’t stir the creamed corn in; leave it in dollops on top. It caramelizes slightly in the oven and provides a lovely sweet contrast to the smoky chipotle.

What To Serve With Crunchy Bean, Rice and Corn Bake Recipe?

This Crunchy Bean, Rice and Corn Bake Recipe is a hearty, high-fiber meal that needs a fresh or creamy pairing! A side of Cilantro-Lime Cabbage Slaw is the quintessential choice for a bright, acidic crunch. For a more indulgent dinner, a scoop of Fresh Guacamole adds a lovely healthy fat that pairs perfectly with the spicy tomato sauce! A side of Mexican Street Corn (Elote) or a Cold Glass of Horchata pairs wonderfully with the sweet corn and smoky chipotle notes.

How To Store Crunchy Bean, Rice and Corn Bake Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: The chips will soften significantly over time. To revive the dish, reheat in the oven at 350 degrees F for 15 minutes rather than the microwave, which can make the chips rubbery.
• Avoid Freezing: It is not recommended to freeze this casserole, as the texture of the corn chips and cooked rice will degrade and become watery upon thawing.

Crunchy Bean, Rice and Corn Bake Recipe Nutrition Facts

• Calories: 340 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 890 mg
• Total Carbohydrates: 48 g
• Sugar: 6 g
• Protein: 9 g
• Fiber: 8 g

Nutrition information is estimated and may vary based on the type of tortilla chips used.

FAQs