Cheesy Mexi-Rice Casserole

Cheesy Mexi-Rice Casserole

48
MAHooper 0

"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!"

Ingredients

1 h 15 m {{adjustedServings}} servings 332 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  2. In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  3. 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.
  4. 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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Reviews

48
  1. 58 Ratings

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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...

Instead of cooking the rice in water, I used equal amounts organic chicken broth. I sauteed the vegetables in a little butter instead of chicken broth and I also omitted the can of creamed corn ...

I hate when people change recipes, but unfortunately my horrible grocery store did not have Mexican corn or Mexican processed cheese, and I did not have time to go to another. I ended up shredd...