“This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.”
READY IN:
1hr 25mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare rice according the the package directions; set aside.
  2. In a big skillet, melt the butter over medium heat.
  3. Saute bell pepper and onion for 5 minutes or until tender.
  4. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
  5. Spoon mixture into a greased 13x9 inch casserole dish.
  6. Bake in a 350° oven for 30 minutes or until well heated.
  7. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

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