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Corn and Green Chile Rice

  • Prep 20 min
  • Total 55 min
  • Servings 12

Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole. MORE + LESS -

Ingredients

1
cup uncooked regular long-grain white rice
2
cups water
1
cup cottage cheese
1
(11-oz.) can 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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/2 Cup
Calories
210
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
30%
Cholesterol
30mg
10%
Sodium
290mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
16%
16%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 1 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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