CORN AND RICE RECIPES

RICE AND CORN SIDE DISH RECIPE | ALLRECIPES

Rice and Corn Side Dish Recipe | Allrecipes image

This is a quick inexpensive recipe to whip together. Goes great with just about everything.

Provided by Teresa Corrie

Categories Side Dish Rice Side Dish Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
¼ cup chopped celery
¼ cup chopped onion
2 cups water
1 cup white rice
1 cup whole kernel corn
1 cube chicken bouillon
salt to taste

Steps:

Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

Nutrition Facts : Calories 164 calories, CarbohydrateContent 31.6 g, CholesterolContent 0.1 mg, FatContent 2.8 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 0.4 g, SodiumContent 228.7 mg, SugarContent 1.4 g

BAKED CORN AND RICE CASSEROLE RECIPE - FOOD.COM

Baked Corn and Rice Casserole Recipe - Food.com image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

Preheat oven to 350 degrees.
Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

Nutrition Facts : Calories 508.2, FatContent 20.5, SaturatedFatContent 12.1, CholesterolContent 50.6, SodiumContent 560.8, CarbohydrateContent 68.6, FiberContent 4.4, SugarContent 5.1, ProteinContent 16.3

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