 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
|
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. Ingredients:
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 |
Directions:
1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. 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.
|
|