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Cheesy Mexi-Rice Casserole recipe

10 servings

Ingredients:

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

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon chili powder

3/4 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.