Post by bean on Mar 10, 2007 15:36:05 GMT -5
Cheesy Mexican Corn & Rice Casserole
2 cups uncooked long-grain rice
2 tablespoons butter (I use light olive oil)
1 green bell pepper, chopped
1 small yellow onion, chopped (I use sweet onion)
1 (15 - oz) can cream-style corn
1 (11 - oz) can Mexican-style corn, drained
1 (11 - oz) can whole kernel corn, drained
1 (10 - oz) can Rotel
1 (4 - oz) can chopped jalapenos (or to taste)
1 (8 - oz) loaf Mexican Velveeta, (I like HOT & use more)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
Cook rice according to package directions. Melt butter in large skillet and add bell pepper and onion, sauté for 5 minutes. Stir in cooked rice & next 8 ingredients, spoon into a greased casserole dish. Bake 350º for 30 minutes, top with shredded cheese and bake 5 minutes or until cheese melts.
* I add cilantro to this (a lot).
*This makes a ton, freezes well. Great for potlucks.
2 cups uncooked long-grain rice
2 tablespoons butter (I use light olive oil)
1 green bell pepper, chopped
1 small yellow onion, chopped (I use sweet onion)
1 (15 - oz) can cream-style corn
1 (11 - oz) can Mexican-style corn, drained
1 (11 - oz) can whole kernel corn, drained
1 (10 - oz) can Rotel
1 (4 - oz) can chopped jalapenos (or to taste)
1 (8 - oz) loaf Mexican Velveeta, (I like HOT & use more)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
Cook rice according to package directions. Melt butter in large skillet and add bell pepper and onion, sauté for 5 minutes. Stir in cooked rice & next 8 ingredients, spoon into a greased casserole dish. Bake 350º for 30 minutes, top with shredded cheese and bake 5 minutes or until cheese melts.
* I add cilantro to this (a lot).
*This makes a ton, freezes well. Great for potlucks.