Corn and Green Chile Rice

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

Minutes

Total Time

55

Minutes

Makes

12

(1/2-cup)

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.
Makes 12 (1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Long-grain rice, when cooked, produces light, dry grains that separate easily.
Kitchen Tip
Not sure what size your casserole dish is? Fill it with water and measure the water to determine the size.
Serving Suggestion
Serve this cheese-topped side dish instead of Spanish rice with any of your favorite Mexican entrees.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 210
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,),
  • Cholesterol 30mg;
  • Sodium 290mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 1 High-Fat Meat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.
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