Mexican Bean Casserole

1 c. dry rice
1 pepper, chopped
1 onion, chopped
1 can kidney beans, drained and rinsed
1 can creamed corn
1 jar salsa
1 t cumin
1/2 t salt
pepper to taste
1 clove garlic
1 t crushed red pepper
1 box Jiffy corn bread with eggs, milk, etc, or other cornbread recipe

Cook rice in pot according to directions. In fry pan, saute onions, garlic, peppers. Add beans, corn, and salsa. Add spices. Add cooked rice. Transfer to 9 x 13 pan.
Mix cornbread according to package instructions, and pour over top.
Cook in oven according to cornbread directions – about 15 minutes at 350 or until cornbread is done.

I definitely love Mexican food. It is a weekly staple in our house. The recipe came from my mom. She made this one night when we were visiting. I did my best to re-create the deliciousness. This makes great leftovers too! One of the best things for us is that it is dairy free, something that is hard to find with Mexican food!

You could also use this Jalepeno corn bread recipe on top.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s