Directions:
- Cook rice according to package directions; set aside.
- Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 5 minutes or until tender.
- Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
- Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.11 Kcal (767 kJ) | ||
| Calories from fat | 38.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 3% | |
| Sodium | 182.15mg | 8% | |
| Potassium | 139.8mg | 3% | |
| Total Carbs | 31.89g | 11% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.5mg | 30% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 235.99 Kcal (988 kJ) | ||
| Calories from fat | 49.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 7% | |
|---|---|---|---|
| Cholesterol | 11.72mg | 3% | |
| Sodium | 234.77mg | 8% | |
| Potassium | 180.18mg | 3% | |
| Total Carbs | 41.1g | 11% | |
| Sugars | 2.31g | 7% | |
| Dietary Fiber | 2.55g | 8% | |
| Protein | 5.39g | 8% | |
| Vitamin C | 16.9mg | 22% | |
| Vitamin A | 0.4mg | 11% | |
| Iron | 7mg | 30% | |
| Calcium | 48.3mg | 4% | |
* 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.
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