Cheesy Mexi-Rice Casserole

Cheesy Mexi-Rice Casserole 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

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 35 mins

    TOTAL : 10 mins

    SERVING : 10

    YIELD : 10 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.

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  • 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.

Per Serving: 332 calories; protein 12.4g; carbohydrates 56.7g; fat 7.4g; cholesterol 20mg; sodium 1045.8mg.