Corn and Rice Casserole

Submitted by ratherbeswimmin

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 10-12

ingredients

• 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) can rotel 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

directions

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.

Reviews

[kda949]

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!