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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 cups uncooked long-grain rice |
2 tablespoons butter or margarine |
1 green bell pepper, chopped |
1 small onion, chopped |
1 (15 1/2-ounce) can cream-style corn |
1 (11-ounce) can mexican-style corn, drained |
1 (11-ounce) can whole kernel corn, drained |
1 (10-ounce) can diced tomato and green chiles, undrained |
1 (8-ounce) loaf mild mexican pasteurized prepared cheese product, cubed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup (2 ounces) shredded cheddar cheese |
Directions:
1. Cook rice according to package directions; set aside.
2. Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 5 minutes or until tender.
3. Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
5. Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.
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