Chipotle Red Beans And Rice Casserole Recipes

Steps:

• Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
• In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
• Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

Steps:

• Soak the beans 4 hours or overnight.
• Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
• Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
• Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
• Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
• Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
• Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

Steps:

• Flash boil dry beans for 5-10 min and then Soak them for 2-4 hours.
• Cooking: Drain the soaked beans and add 4 cups of water to boil. Add 1 tbs salt in water. While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 tsp chipotle seasoning, and 1 cup of brown rice. Bring to boil and allow boiling at medium heat for 30 minutes. Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice. Continue to allow the beans to cook on medium heat for 30 minutes. Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 minute Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.