Corn and Green Chile Rice

Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole.

  • prep time 20 min
  • total time 55 min
  • ingredients 7
  • servings 12

Ingredients

1
cup uncooked regular long-grain white rice
2
cups water
1
cup cottage cheese
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1
(8-oz.) container sour cream
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
4
oz. (1 cup) shredded Mexican cheese blend
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
  • 3 Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    210
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    6%;
    Calcium
    16%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Vegetable; 1 High-Fat Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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