Spanish Rice Bake

A zesty serving of oven-baked rice rounds out any Mexican meal. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

tablespoons vegetable oil

cup uncooked regular long-grain rice

medium onion, chopped (1/2 cup)

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

cup frozen whole kernel corn (from 12 oz bag), thawed

can (10 3/4 ounces) condensed tomato soup

2 1/2

cups boiling water

tablespoon chopped fresh cilantro, if desired

teaspoon chili powder

1/2

teaspoon salt

cups shredded Colby-Monterey Jack cheese (8 ounces)

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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.

Meat lovers can stir in their favorite cooked meat with the rice mixture in step 3. Cooked ground beef, diced pepperoni, crumbled cooked bacon or cooked sausage all work well. Be sure to use a 3-quart casserole, though. This recipe is also perfect served as a side dish with grilled chicken or steak or tacos. It will serve 8 to 10 as a side dish.
Serve this meatless casserole with your favorite fixin’s, such as sour cream and chopped avocado or guacamole.