Name: Cheesy Mexi-Rice Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Water - 1 quart; Uncooked long-grain white rice - 2 cups; Chicken broth - 2 tablespoons; Minced garlic - 1 tablespoon; Green bell pepper, chopped - 1; Yellow onion, chopped - 1 small; Cream-style corn - 1 (15 ounce) can; Mexican-style corn, drained - 1 (11 ounce) can; Whole kernel corn, drained - 1 (11 ounce) can; Diced tomatoes with green chile peppers, with liquid - 1 (10 ounce) can; Chopped green chile peppers, drained - 1 (4 ounce) can; Mexican-style processed cheese food, cubed - 1 (8 ounce) package; Salt - ½ teaspoon; Black pepper - ¼ teaspoon; Chili powder - ½ teaspoon; Shredded reduced-fat Cheddar cheese - ¾ cup

Ingredients for - Cheesy Mexi-Rice Casserole

1. Water 1 quart

2. Uncooked long-grain white rice 2 cups

3. Chicken broth 2 tablespoons

4. Minced garlic 1 tablespoon

5. Green bell pepper, chopped 1

6. Yellow onion, chopped 1 small

7. Cream-style corn 1 (15 ounce) can

8. Mexican-style corn, drained 1 (11 ounce) can

9. Whole kernel corn, drained 1 (11 ounce) can

10. Diced tomatoes with green chile peppers, with liquid 1 (10 ounce) can

11. Chopped green chile peppers, drained 1 (4 ounce) can

12. Mexican-style processed cheese food, cubed 1 (8 ounce) package

13. Salt ½ teaspoon

14. Black pepper ¼ teaspoon

15. Chili powder ½ teaspoon

16. Shredded reduced-fat Cheddar cheese ¾ cup

How to cook deliciously - Cheesy Mexi-Rice Casserole

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.