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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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. 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.
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