A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Gallery

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.

    Advertisement
  • In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.

  • In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.

  • Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition Facts

332 calories; protein 12.4g 25% DV; carbohydrates 56.7g 18% DV; fat 7.4g 11% DV; cholesterol 20mg 7% DV; sodium 1045.8mg 42% DV. Full Nutrition
Advertisement

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2003
Wow this was good essecially since on paper it only appears to be so-so. To make into a main meal I added 1c cooked/cubed chicken breasts omitted the extra can of green chiles (used them all up last night) and the mexican corn. Also just used velveeta in place of the mexican cheese. I didn't have to bake as long as the recipe indicates but turned out excellent. My boyfriend really enjoyed! ONE NOTE: I think step 1 was written incorrectly the two cups of rice will never get to the appropriate texture with 4 cups of water...even boiling. For the first step in preparing the rice follow the directions on the box. Read More
(25)

Most helpful critical review

Rating: 3 stars
02/19/2004
We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it again without the cream-style corn and add a can of rinsed black beans. Read More
(5)
69 Ratings
  • 5 star values: 37
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/31/2003
Wow this was good essecially since on paper it only appears to be so-so. To make into a main meal I added 1c cooked/cubed chicken breasts omitted the extra can of green chiles (used them all up last night) and the mexican corn. Also just used velveeta in place of the mexican cheese. I didn't have to bake as long as the recipe indicates but turned out excellent. My boyfriend really enjoyed! ONE NOTE: I think step 1 was written incorrectly the two cups of rice will never get to the appropriate texture with 4 cups of water...even boiling. For the first step in preparing the rice follow the directions on the box. Read More
(25)
Rating: 4 stars
06/18/2012
Instead of cooking the rice in water I used equal amounts organic chicken broth. I sauteed the vegetables in a little butter instead of chicken broth and I also omitted the can of creamed corn only because I didn't have any on hand. I did not try this myself but my husband and kids really liked it. I think next time I might try to simplify this recipe and cook it from start to finish in the oven. Read More
(19)
Rating: 5 stars
07/24/2003
I hate when people change recipes but unfortunately my horrible grocery store did not have Mexican corn or Mexican processed cheese and I did not have time to go to another. I ended up shredding 1 pound of chicken and cooking it with taco seasoning then mixing it with the rest of the mixture and used Taco shredded cheese (Kraft). My boyfriend actually stopped eating SEVERAL times to say how good dinner was. THANKS!!! Read More
(9)
Advertisement
Rating: 5 stars
07/24/2003
Yummy! Yummy! Yummy! need I say more? Next time I am going to add some shrimp and cubed chicken wow what a meal in its self! Read More
(7)
Rating: 5 stars
07/24/2003
I LOVED this! I printed it a while ago and just got around to making it tonight. I didn't read the reviews and as I was eating it I thought "this would be great with chicken added" (see if I had read them DREGINEK could have clued me into that one great minds think alike but ya beat me to it:) I skipped the extra can of chiles because I didn't have them and I also used minute rice because it's all I had. When I reheat them I'll do so in a soft tortilla shell. Loved it thanks M. Read More
(6)
Rating: 4 stars
01/27/2011
The purists will be mad at me for the substitutions I made but we were snowed in! And I really liked this dish! I had NO RICE (how does that happen anyway) so I had to sub barley. I had a shredded Mexican cheese blend which I used in place of the Velveeta. Also I added a can of drained black beans for protein so I could make this a one-dish meal. I ate this plain but the hubs wrapped into soft tortillas and made burritos out of them. Really good and it makes a ton - I've got 4 lunches in the freezer for next week! Read More
(5)
Advertisement
Rating: 5 stars
07/24/2003
Very good. This needs to be put in a 9x13" dish unless you want to freeze half of it then you could put it in 2 8x8" dishes. My family loved this. Definitely a keeper. Read More
(5)
Rating: 3 stars
02/19/2004
We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it again without the cream-style corn and add a can of rinsed black beans. Read More
(5)
Rating: 5 stars
07/14/2008
This was good. I added diced cooked chicken to make it a meal. I did not put in the creamed corn because of previous reviews. I also added an extra 2 oz. of mexican velveeta and added one big fresh chopped tomatoe. Thanks for the recipe. Read More
(5)
Advertisement