southwestern rice, pinto beans, and corn casserole

This is another of the recipes from the 1988 Thanksgiving feast †.

• 1 cup long grain rice
• 1 cup pinto beans
• 10 oz package frozen corn
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 tsp powdered cumin
• 1 tsp powdered coriander
• ½ tsp white pepper
• 1¾ cups chicken stock
• 2 cups water
• 2 slices bacon, rinsed free of salt
• 1 tsp chicken bouillon, powdered
• 1 bunch fresh sage
• 1 bunch fresh oregano
• 1 bunch fresh thyme
• 1 (4-oz) can mild fire roasted green chile, diced
• ½ pound cheddar cheese, grated

Place the beans in a colander and rise well in cool water. Sort carefully, removing withered or broken beans and any bits of stone. Put the beans in a cooking pot, add 2 cups water, bring to a boil for 2 minutes, turn off the heat, cover, and let stand 1 hour with the lid on.

Drain, measure the soaking water, and add enough to again make 2 cups liquid. Add the sage, oregano, and thyme in a cheesecloth pouch. Do not salt the beans, as it will toughen them. Simmer covered in the water with the bacon, stirring now and then, for 1½ hours until just tender. Drain and reserve the liquid for soups. Discard the herb pouch. Place the beans in a colander and rinse in cool water until the water runs clean, being careful not to mash the beans.

Sauté the onion in the olive oil over medium heat until transparent, then add the rice and continue to sauté until the rice just begins to brown. Add the chicken stock, corn, cumin, coriander, white pepper, and bouillon cube; reduce the heat to low, and cover. Periodically stir and fluff the rice-corn mixture for 15 minutes. Add the green chile and cook for 2 minutes more.

Carefully fold in the beans and place the mixture in an open casserole. Top with cheese and place in a 400°F oven for 10 minutes until the cheese melts. Remove from the oven and serve.

Serves about 10 to 12 people.