Prep 15 mins
Cook 1 hr 19 mins
I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions.
- 1 cup long-grain rice, uncooked
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium green bell pepper, chopped (may substitute red bell pepper)
- 1 cup celery, chopped
- 1⁄2 cup butter, melted
- 1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)
- 2 (16 1/2 ounce) cans cream-style corn
- 1 cup mild cheddar cheese, shredded
- 1⁄2 cup monterey jack cheese, shredded
- 1 tablespoon sugar
- green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro
- Cook the rice according to the package directions; set the rice aside.
- Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
- Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
- Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.
This was really good! I enjoyed it very much, and it was very popular in the house. I love the kick the jalepeno brought, as well as the creaminess that the two cheeses gave to the dish! Very yummy!
This was delicious. I wonder how it would be to add a couple of beaten eggs to the mixture and then place it into a larger baking dish. The eggs would cause it to rise and become like a souffle. I was tempted to try it this time but I prefer to make the recipe as written the first time out.
I cut the recipe in half and substituted splenda for sugar. Next time I will try it without the sweetener as we found it too sweet. We did like the slight spike of heat & the creamy texture so I do plan to make it again. Thank you for sharing the recipe!