Mexican Bean, Rice and Corn Bake
½ cup converted white rice
1 14.5-oz can diced tomatoes
1 Tbsp chili powder
1 Tbsp white vinegar
1 small chipotle en adobo, finely chopped into a paste
8 cups corn tortilla chips
1 15-oz can black beans, strained and rinsed
1 11-oz can corn niblets, strained and rinsed
1 8.5-oz can creamed corn
1 cup jarred salsa
½ cup sliced pickled jalapenos
Preheat the oven to 400ºF. Cook the rice according to package directions; let cool.
Meanwhile, stir the tomatoes, 2 cups water, chili powder, vinegar, chipotles en adobo 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 chili 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.