Recipe: Corn and Green Chili Rice

This recipe for corn and green chili rice was adapted from an old Pillsbury recipe and is a pleasant change from the old fries or tater tots as a go-together with burgers.

It’s absolutely perfect wth jalapena burgers.

If you want to add a little more heat to the dish... add a dash of cayenne.. be careful though... I used a heavy hand when I put a dash in mine... it was spicy.. Warren likes things hot... I was not thrilled... so now I use a little lighter hand when adding my dash of cayenne.

The recipe calls for Green Giant Mexicorn... Green Giant also has a "Southwest Corn" which has corn, peppers and black beans in it... you can use that instead... or even add your own black beans... experiment with the flavors you like.

It’s also a great substitute for Spanish rice and will go great with Quesadillas… try my Smoked Turkey Quesadillas and this rice recipe… it’s a terrific meal.

It’s a very easy recipe and one that will be sure to please the family.

I hope you enjoy it!

Corn and Green Chili Rice Recipe:

All you need:

1 1/2 cups uncooked white rice
1/2 cup cottage cheese
2 (11 oz.) cans Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (8 oz.) container sour cream
1 (4.5 oz.) can Chopped Green Chilis
Dash of cayenne (optional)
1 1/2 cups shredded Mexican cheese blend
¼ cup chopped green onions (scallions)

All you have to do:

Preheat oven to 350 degrees.

Spray a 2 quart casserole (or an 8x8 glass baking dish) with cooking spray.

Cook rice according to package directions.

In a large bowl, combine cooked rice and all ingredients EXCEPT the Mexican cheese and the chopped green onions.

Mix in ½ cup of the shredded cheese.

Pour into the baking dish.

Sprinkle with the remaining 1 cup of Mexican cheese and green onions.

Bake for 30 to 35 minutes or until casserole is thoroughly heated and cheese has melted.