Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.

Ingredients Nutrition


  1. Prepare rice according the the package directions; set aside.
  2. In a big skillet, melt the butter over medium heat.
  3. Saute bell pepper and onion for 5 minutes or until tender.
  4. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
  5. Spoon mixture into a greased 13x9 inch casserole dish.
  6. Bake in a 350° oven for 30 minutes or until well heated.
  7. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Most Helpful

I love this recipe. It is just the perfect combo of textures and tastes! My neighbor made this for me the first time and I asked her to make it so many times (for neighborhood parties and such) that she finally just gave me the recipe. Yummy!

kda949 May 02, 2005