Cheesy Mexi-Rice Casserole

Name: Cheesy Mexi-Rice Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 75 min
Yield: ['10', '10 servings']
Cuisine: mexican
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; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon chili powder; 0.75 cup shredded reduced-fat Cheddar cheese

4.30 (72)

⏱ 75 mins 🍽 ['10', '10 servings'] 🌶 mexican 🏷 Side dish

This comforting casserole combines fluffy rice with a colourful mix of vegetables including bell peppers, onions, and three varieties of corn. The ingredients are bound with a creamy, spiced cheese sauce and baked until hot and bubbly. It's a substantial dish ideal for feeding a crowd, offering the classic flavours of a Mexican-inspired bake. The final touch is a layer of melted Cheddar cheese for extra richness.

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
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon chili powder
0.75 cup shredded reduced-fat Cheddar cheese

Method

Set your oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2 quart baking dish.
Bring the water to a boil in a saucepan. Add the rice, lower the heat, cover the pan and let it simmer for 20 minutes.
Warm the broth in a wok or large skillet. Cook the garlic, bell pepper and onion in it until softened, which should take about 5 minutes. Mix in the 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. Transfer this mixture to your prepared dish.
Bake in the heated oven for 30 minutes, or until the contents are bubbling. Sprinkle the shredded Cheddar over the top, cover the dish and return it to the oven for 5 minutes more. Take it out, remove the cover and allow it to rest for 10 minutes.

Nutrition (per serving)

Calories332 kcal

Fat7 g

Sugars5 g

Protein12 g

Sodium1046 mg

Recipe details

CategorySide dish

Cuisinemexican

AuthorMAHooper