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Cheesy Mexi-Rice Casserole

SUBMITTED BY: MAHooper

"A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!"

PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 quart water
2 cups uncooked long-grain white rice
2 tablespoons chicken broth
1 tablespoon minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 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 tomatoes with green chile peppers, with liquid
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican-style processed cheese food, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded reduced-fat Cheddar cheese

READ REVIEWS (39)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

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Reviewed on Jul. 31, 2003 by DREGINEK

Wow, this was good, essecially since on paper it only appears to be so-so. To make into a main meal, I added 1c cooked/cubed chicken breasts, omitted the extra can of green chiles (used them all up last night) and the mexican corn. Also, just used velveeta in place of the mexican cheese. I didn't have to bake as long as the recipe indicates but turned out excellent. My boyfriend really enjoyed! ONE NOTE: I think step 1 was written incorrectly, the two cups of rice will never get to the appropriate texture with 4 cups of water...even boiling. For the first step in preparing the rice, follow the directions on the box.

12 users found this review helpful

Reviewed on Jul. 24, 2003 by JOYCE_WARNER

Yummy! Yummy! Yummy! need I say more? Next time I am going to add some shrimp and cubed chicken, wow, what a meal in its self!

5 users found this review helpful

Reviewed on Jul. 24, 2003 by I'm nuts too...

I LOVED this! I printed it a while ago, and just got around to making it tonight. I didn't read the reviews, and as I was eating it, I thought, "this would be great with chicken added" (see if I had read them, DREGINEK could have clued me into that one, great minds think alike, but ya beat me to it :) I skipped the extra can of chiles, because I didn't have them and I also used minute rice because it's all I had. When I reheat them, I'll do so in a soft tortilla shell. Loved it, thanks M.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 332

Total Fat: 7.3g
Cholesterol: 16mg
Sodium: 1016mg
Total Carbs: 56.5g
Dietary Fiber: 3.1g
Protein: 12.7g

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