Cowgirl Corn
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (10 ounce) bag yellow rice (Mahatma Saffron Seasoned)
- 2 tablespoons butter (not margerine)
- 3 1⁄2 cups water
- 1 cup cheese, cubed (Monterey Jack or Pepper Jack)
- 2 (15 1/4 ounce) cans sweet corn, drained
- 1 (10 3/4 ounce) can condensed cheddar cheese soup (Campbell's Southwest-Style Pepper Jack)
- 1⁄2 cup light sour cream
- pepper (to taste)
directions
- gather up two saucepans, measuring spoons, measuring cups, a spoon, a knife, a can opener, and a baking dish.
- boil water and butter in one saucepan.
- add rice and reduce heat.
- simmer 20 minutes.
- cube cheese.
- combine cheese, sour cream, soup, and corn in other saucepan.
- stir until cheese is melted.
- add pepper to taste.
- combine rice and cheese mixture.
- pour into a baking dish.
- bake 20 @ 350.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Joyfully Serve
Webster, Texas