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Cheesy Mexi-Rice Casserole

SUBMITTED BY: 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!"
RECIPE RATING:
The reviewer gave this recipe 49 stars. This recipe average a 4.3 star rating.
Read Reviews (42)
PREP TIME  30 Min
COOK TIME  35 Min
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 3/4 cup shredded reduced-fat Cheddar cheese

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2003 by DREGINEK
Wow, this was good, essecially since on paper it only appears to be so-so. To make into a main... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by JOYCE_WARNER
Yummy! Yummy! Yummy! need I say more? Next time I am going to add some shrimp and cubed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by I'm nuts too...
I LOVED this! I printed it a while ago, and just got around to making it tonight. I didn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2004 by Wilemon
We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by Tracy
This receipe was soooo good!! I cooked the rice in 4 cups of water for 12 minutes. While I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by MSLIBBA
YUM!! We served this with Salmon on the grill and broccoli... WONDERFUL!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by AMYLYYNN
Very good! Eveyone was so impressed! Thanks so much! A big hit. Will use again! Once... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by KPOST100
I brought this to a Mexican pot-luck party and everyone loved it! There were no leftovers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by ilovetocook
Very good. This needs to be put in a 9x13" dish, unless you want to freeze half of it then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by STARDUST_331