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Cheesy Mexi-Rice Casserole

Cheesy Mexi-Rice Casserole

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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!

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Original recipe yields 10 servings

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Nutrition

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  • 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

Directions

  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

DREGINEK
23
7/31/2003

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.

Sarah Jo
19
6/18/2012

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 only because I didn't have any on hand. I did not try this myself but my husband and kids really liked it. I think next time, I might try to simplify this recipe and cook it from start to finish in the oven.

STARDUST_331
8
7/24/2003

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 shredding 1 pound of chicken and cooking it with taco seasoning, then mixing it with the rest of the mixture, and used Taco shredded cheese (Kraft). My boyfriend actually stopped eating SEVERAL times to say how good dinner was. THANKS!!!