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
  • 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.

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.