Recipe night!

I tried this recipe yesterday and it came out great. This would make a great side dish at your next dinner party or Memorial Day festivities...

CHIPOTLE RICE CASSEROLE
½ cup uncooked regular long-grain white rice
1 cup water
1 jar 7.5 oz roasted red bell peppers , drained and cut into ½-inch pieces
1 can 15 oz black beans, drained, rinsed
1 can Mexicorn (corn with red & green peppers) drained
1 can 14.5 oz diced tomatoes, drained
1 tbsp chopped fresh cilantro
1 tbsp canned chipotle chilies in adobo sauce, chopped
1 cup shredded pepper jack or Mexican blend cheese
3 tbsp vegetable oil
¼ cup all-purpose flour
1 cup milk
½ cup chicken broth
1 tsp ground cumin
1 tsp garlic salt
Cook rice in water as directed on package. Meanwhile heat oven to 350 degrees. Lightly spray 8-inch square glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chilies, ½ 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 & 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 the edges. Sprinkle with remaining ½ cup cheese. Bake 5 to 8 minutes longer or until cheese is melted.