Smoked Black Bean Cheesy Rice Casserole Rsc Recipes

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Steps:

• Preheated 350 degree F oven.
• In separate bowls, soak the ears of corn and the hickory wood chips with enough water to cover for 30 minutes.
• Lay the strips of bacon on a small cookie sheet lined with Reynolds Wrap Foil. Bake in the oven for 25 minutes until crisp. Drain on paper towels.
• While the corn and wood chips are soaking, preheat a gas grill to medium high or start a charcoal fire.
• Rinse the black beans in a small strainer and spread onto a small cookie sheet lined with Reynolds Wrap Foil.
• Over an open flame, roast the pepper on all sides until blackened. Put the pepper in a small bowl, cover with Reynolds Wrap Foil and steam for 10 minutes.
• When the grill is ready, drain the hickory chips, put in the center of a square of Reynolds Wrap Foil and fold into a small packet. With the tip of a sharp knife poke 3 small holes on either side of the packet. Place the packet near the heating element of a gas grill or directly on the charcoal. Drain the corn and wrap with Reynolds Wrap Foil then grill, covered for 10 minutes.
• Remove the corn from the grill then place the beans in it and cover. Smoke for 10 minutes then move to a wire rack.
• Peel the blackened skin off the red bell pepper and dice into small squares. Remove the corn from the cob and crumble the bacon.
• Heat the canola oil in a medium skillet on medium high heat. When the oil is hot, add the garlic and cook for 30 seconds. Add the onions and salt and cook covered on medium heat, stirring occasionally for 3 to 5 minutes until the onions are cooked through. Reduce the heat to low, add the cumin and rice then stir constantly for 3 minutes. Adjust the heat to high, add the stock and bring to a boil. Stir in the peppers, corn, black beans and ground pepper. Cook on low heat, covered for 10 minutes. Sprinkle on the Monterrey Jack Cheese then the bacon. Bake in the oven uncovered for 15 minutes until the cheese is melted. Serves 4.

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Steps:

• In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.