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Slow Cooker Cheesy Mexican Rice Casserole
Ingredients
- -4 tablespoons unsalted butter
- -1 cup finely diced onion
- -2 fresh jalapeños, diced, ribs and seeds removed
- -2 cups corn kernels, I used 1 can that I drained
- -1 teaspoon ground cumin
- -1/2 teaspoon ancho chili powder
- -1 cup heavy cream
- -1 cup sour cream
- -2 cups cooked white rice (I always keep extra cooked rice in the freezer)
- -1 heaping cup of cooked and drained pinto beans (also kept in the freezer - here)
- -1 cup refried beans (recipe here) (also kept in the freezer)
- -14.5 oz can diced tomatoes, juice reserved
- -3 cups grated Queso Quesadilla Cheese - or Cheddar + Monterey Jack
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