Spanish Rice Bake

 

2

tablespoons vegetable oil

1

cup uncooked regular long-grain rice

1

medium onion, chopped (1/2 cup)

1

small green bell pepper, chopped (1/2 cup)

1

cup Green Giant® Niblets® Valley Fresh Steamers® frozen whole kernel corn (from 12 oz bag), thawed

1

can (10 3/4 ounces) condensed tomato soup

2 1/2

cups boiling water

1

tablespoon chopped fresh cilantro, if desired

1

teaspoon chili powder

1/2

teaspoon salt

2

cups shredded Colby-Monterey Jack cheese (8 ounces)

• 1 Heat oven to 375°. Spray 2 1/2-quart casserole with cooking spray.
• 2 Heat oil in 10-inch skillet over medium heat. Cook rice, onion and bell pepper in oil 6 to 8 minutes, stirring frequently, until rice is light brown and onion is tender. Stir in corn.
• 3 Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese.
• 4 Cover and bake 20 minutes; stir. Cover and bake about 30 minutes longer or until rice is tender; stir. Sprinkle with remaining 1 cup cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.