Ingredients
10
10 servings
- •1 quart water
- •2 cups uncooked long-grain white rice
- •2 tablespoons chicken broth
- •1 tablespoon minced garlic
- •1 green bell pepper, chopped
- •1 small yellow onion, chopped
- •1 (15 ounce) can cream-style corn
- •1 (11 ounce) can Mexican-style corn, drained
- •1 (11 ounce) can whole kernel corn, drained
- •1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
- •1 (4 ounce) can chopped green chile peppers, drained
- •1 (8 ounce) package Mexican-style processed cheese food, cubed
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.5 teaspoon chili powder
- •0.75 cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutritional Facts
Per 10 servings
- Calories: 332
- Carbohydrate: 57g
- Fat: 7g
- Fiber: 3g
- Protein: 12g
- Sugar: 5g
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