Mexican Corn And Rice Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 in large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
• 2 once the onions are semi transparent, add rice a roni, saving the package of seasoning for later.
• 3 drain beans and rinse them well, discarding the juice.
• 4 add next ingredient list, saving all the juice from the tomatoes and chilies. stirring to mix well.
• 5 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.
• 6 let sit for about five minutes to set and cool, then serve.