Total Time
50mins
Prep 10 mins
Cook 40 mins

This was inspired by a recipe in the Sweet Potato Queens cookbook but its so different now I decided it needed a new name :) I serve it with warm tortillas or cornbread and turnip greens.

Ingredients Nutrition

  • 1 (10 ounce) bag yellow rice (Mahatma Saffron Seasoned)
  • 2 tablespoons butter (not margerine)
  • 3 12 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)
  • 12 cup light sour cream
  • pepper (to taste)

Directions

  1. gather up two saucepans, measuring spoons, measuring cups, a spoon, a knife, a can opener, and a baking dish.
  2. boil water and butter in one saucepan.
  3. add rice and reduce heat.
  4. simmer 20 minutes.
  5. cube cheese.
  6. combine cheese, sour cream, soup, and corn in other saucepan.
  7. stir until cheese is melted.
  8. add pepper to taste.
  9. combine rice and cheese mixture.
  10. pour into a baking dish.
  11. bake 20 @ 350.
Most Helpful

5 5

Nice change of pace for corn casserole. We really enjoyed the saffron-seasoned rice combined with the corn mixture. Nice and filling -- served this dish with a pecan-crusted chicken breast and a side salad. Will definitely make again. Made for Spring PAC, March, 2013.

5 5

Excellent dish! I added some cut up ham to make it an all in one casserole. We loved it!