Corn and Rice Casserole Recipe

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Ingredients:

Serving

2 cups uncooked long-grain rice
2 tbsp butter or 2 tbsp margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2 oz) can cream-style corn
1 (11 oz) can mexican-style corn, drained
1 (11 oz) can whole kernel corn, drained
1 (10 oz) can rotel diced tomatoes with green chilies, undrained
1 (8 oz) package velveeta mexican cheese, cubed
1/2 tsp salt , to taste
1/4 tsp pepper , to taste
1/2 cup shredded cheddar cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	184.92 Kcal (774 kJ)
Calories from fat	43.58 Kcal
		% Daily Value*
Total Fat	4.84g	7%
Cholesterol	11.72mg	4%
Sodium	171.52mg	7%
Potassium	106.56mg	2%
Total Carbs	26.51g	9%
Sugars	1.44g	6%
Dietary Fiber	1.63g	7%
Protein	4.26g	9%
Vitamin C	10.6mg	18%
Vitamin A	0.3mg	9%
Iron	4.6mg	25%
Calcium	52.4mg	5%

Amount Per 100 g
Calories	271.2 Kcal (1135 kJ)
Calories from fat	63.92 Kcal
		% Daily Value*
Total Fat	7.1g	7%
Cholesterol	17.19mg	4%
Sodium	251.56mg	7%
Potassium	156.28mg	2%
Total Carbs	38.88g	9%
Sugars	2.1g	6%
Dietary Fiber	2.39g	7%
Protein	6.24g	9%
Vitamin C	15.6mg	18%
Vitamin A	0.4mg	9%
Iron	6.7mg	25%
Calcium	76.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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