Corn and Green Chile Rice

 

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.