Corn and Green Chile Rice

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

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Servings 12

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( 9 ) Ratings

9 Ratings

5 Stars 10%

4 Stars 40%

3 Stars

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1 Stars 10%

Member Reviews ( 5 )

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ingredients 7
Prep Time 20 min
Total Time 55 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Long-grain rice, when cooked, produces light, dry grains that separate easily.

Not sure what size your casserole dish is? Fill it with water and measure the water to determine the size.

Serve this cheese-topped side dish instead of Spanish rice with any of your favorite Mexican entrees.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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DMoss86

report Posted Oct. 31, 2011 9:03 AM

This was quick, easy, and everyone in my house loved it. My husband did say it could use a bit more heat though, so next time I will add some diced jalapeno.

HGreene

report Posted Oct. 30, 2011 7:35 AM

I make this as a side often. It is quick and very tasty. I can use the leftovers in lots of other dishes as well.

trihealth

report Posted Apr. 16, 2010 3:04 PM

This was fabulous! I added some chicken to the recipe and made it a meal. Very easy, very good!

yoopermama

report Posted Mar. 29, 2010 12:18 PM

I made this recipe this weekend along with other mexican dishes and it was the hit of the meal - very delicious! The only thing I would add, is that the two cups of water noted in the recipe are for cooking the rice, that was spelled out very well. Enjoy - Kelly