"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!" — MAHooper
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uncooked long-grain white rice
green bell pepper, chopped
yellow onion, chopped
1 (15 ounce) can
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
shredded reduced-fat Cheddar cheese
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.
We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it again without the cream-style corn and add a can of rinsed black beans.
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.
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!!!
Yummy! Yummy! Yummy! need I say more? Next time I am going to add some shrimp and cubed chicken, wow, what a meal in its self!
I LOVED this! I printed it a while ago, and just got around to making it tonight. I didn't read the reviews, and as I was eating it, I thought, "this would be great with chicken added" (see if I had read them, DREGINEK could have clued me into that one, great minds think alike, but ya beat me to it :) I skipped the extra can of chiles, because I didn't have them and I also used minute rice because it's all I had. When I reheat them, I'll do so in a soft tortilla shell. Loved it, thanks M.
The purists will be mad at me for the substitutions I made, but we were snowed in! And I really liked this dish! I had NO RICE (how does that happen anyway) so I had to sub barley. I had a shredded Mexican cheese blend which I used in place of the Velveeta. Also, I added a can of drained black beans for protein so I could make this a one-dish meal. I ate this plain but the hubs wrapped into soft tortillas and made burritos out of them. Really good and it makes a ton - I've got 4 lunches in the freezer for next week!
This was good. I added diced cooked chicken to make it a meal. I did not put in the creamed corn because of previous reviews. I also added an extra 2 oz. of mexican velveeta and added one big fresh chopped tomatoe.
Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Mexi-Rice Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 332
** Calories from Fat: 67
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