MEXICAN CORN AND RICE CASSEROLE RECIPES

Name: Spicy Cheesy Corn and Rice Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American, Southern
Ingredients: 1 (8 ounce) box yellow rice (like Zatarain's New Orleans Style {affil link), or equivalent homemade; 1/4 cup (1/2 stick) unsalted butter, divided; 1 (11 ounce) can Mexican corn, undrained; 1 (10-3/4 ounce) can condensed cream of celery soup (like Campbell's); 2 tablespoons chopped jalapenos; Kosher salt, only if needed, to taste; 1/4 teaspoon freshly cracked black pepper, or to taste; 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional; 1 heaping cup shredded pepper jack cheese, divided

DEEP SOUTH DISH: SPICY RICE AND CORN CASSEROLE

Deep South Dish: Spicy Rice and Corn Casserole image

A spicy rice dish of yellow rice, Mexican corn, jalapenos and pepper jack cheese, making it flavorful and a perfect side.

Provided by Deep South Dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 9

Ingredients

1 (8 ounce) box yellow rice (like Zatarain's New Orleans Style {affil link), or equivalent homemade
1/4 cup (1/2 stick) unsalted butter, divided
1 (11 ounce) can Mexican corn, undrained
1 (10-3/4 ounce) can condensed cream of celery soup (like Campbell's)
2 tablespoons chopped jalapenos
Kosher salt, only if needed, to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
1 heaping cup shredded pepper jack cheese, divided

Steps:

Prepare rice according to package directions.
Preheat oven to 350 degrees F. Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray.
Combine the cooked rice, remaining butter, corn, cream soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup.
Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.

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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