Mexican Corn and Rice Casserole Recipe

Directions:

1. In large pot, melt butter and sauté onions, corn, cilantro and bacon over medium heat.
2. Once the onions are semi transparent, add Rice a Roni, saving the package of seasoning for later.
3. Drain beans and rinse them well, discarding the juice.
4. Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
5. Add beer to tomato and chili juice to equal 3 cups of liquid. Add liquid to mixture. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
6. Let sit for about five minutes to set and cool, then serve.