CORN AND RICE CASSEROLE
This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according the the package directions; set aside.
- In a big skillet, melt the butter over medium heat.
- Saute bell pepper and onion for 5 minutes or until tender.
- Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
- Spoon mixture into a greased 13x9 inch casserole dish.
- Bake in a 350° oven for 30 minutes or until well heated.
- Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4
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