Crispy Mexican Bean, Rice and Sweetcorn Bake
- 1/2 cup white rice
- One 14.5-ounce can diced tomatoes
- 1 tablespoon chilli powder
- 1 tablespoon white vinegar
- 1 tsp chipotle paste
- 8 cups corn tortilla chips
- 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
Preheat the oven to 190°C. Cook the rice according to package directions; let cool.
Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotle paste, and 1/2 teaspoon salt together in a large skillet. Bring to a high simmer over medium-high heat, then cook, stirring frequently, until the sauce thickens (much like jarred tomato sauce) and the chilli powder flavor has mellowed, 12 to 15 minutes.
Pour the sauce into a 9-by-13-inch baking dish. Add 6 cups of the tortilla chips, and toss to coat. Finely crush the remaining chips; set aside.
Scatter the cooked rice over the chips, then the black beans and niblets. Finally, dollop the creamed corn evenly over the top. Cover the baking dish with foil, and bake until hot, 25 to 30 minutes. Dollop the top with salsa, garnish with the jalapenos, scatter with the crushed tortillas and serve.
From Food Network Kitchen