Cheesy Mexi-Rice Casserole

Ingredients

  • 1 quart water
  • 2 cups uncooked long-grain white rice
  • 2 tablespoons chicken broth
  • 1 tablespoon minced garlic
  • 1green 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
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder
  • ¾ cup shredded reduced-fat Cheddar cheese
  • Directions

  • Step 1

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

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  • Step 2

    In a saucepan, bring water to a boil.Stir in rice, reduce heat, and cover. Simmer for 20 minutes.

  • Step 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.

  • Step 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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