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Mexican Rice Casserole

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
75 min
SERVINGS
10 servings
Dinner
Mexican Rice Casserole
Ingredients
  • 1 quart water
  • 2 cups uncooked long-grain white rice
  • 2 tablespoons chicken broth
  • 1 tablespoon minced garlic
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 (15 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 diced tomatoes with green chile peppers, with liquid
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 1 (8 ounce) package Mexican-style processed cheese food, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 3/4 cup shredded reduced-fat Cheddar cheese
Instructions
1
Preheat your oven to the highest temperature setting, which is 350 degrees Fahrenheit. Next, take a non-stick cooking spray and coat the interior of a 3 1/2 quart-sized casserole dish thoroughly.
2
In a medium-sized cooking vessel, bring the water to its boiling point. Then, add uncooked white rice into the pot and stir gently. Reduce the heat to a low setting and cover the vessel with a lid. Allow it to simmer for 20 minutes, or until the rice is cooked.
3
In a large skillet with a non-stick surface, heat up the chicken broth over medium-high heat. Add minced garlic, sliced bell pepper, and chopped onion to the skillet and sauté until they are tender and fragrant, approximately 5 minutes. Stir in the cooked rice, canned cream-style corn, Mexican-style corn kernels, whole kernel corn, diced tomatoes with green chilies, green chilies, shredded Mexican-style cheese, salt, pepper, and a pinch of chili powder. Transfer the mixture to the prepared casserole dish.
4
Bake the casserole in a preheated oven for 30 minutes, or until it's hot and bubbly. Top the casserole with shredded Cheddar cheese and cover the dish with aluminum foil. Bake for an additional 5 minutes, then remove it from the oven.
5
Finally, let the casserole rest for 10 minutes before serving.