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.
- 2 cups uncooked long-grain rice
- 2 tablespoons butter or 2 tablespoons margarine
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 (15 1/2 ounce) can cream-style corn
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (11 ounce) can whole kernel corn, drained
- 1 (10 ounce) canrotel diced tomatoes with green chilies, undrained
- 1 (8 ounce) package Velveeta Mexican cheese, cubed
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 1⁄2 cup shredded cheddar cheese
- Prepare rice according the the package directions; set aside.
- In a big skillet, melt the butter over medium heat.
- Saute bell pepper and onion for 5 minutes or until tender.
- 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.
- Spoon mixture into a greased 13x9 inch casserole dish.
- Bake in a 350° oven for 30 minutes or until well heated.
- Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
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!