Cheesy Mexi-Rice Casserole

A great way to use leftover rice. This is delicious and has a little bit of ‘kick’ to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.

Step: 2

In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.

Step: 3

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.

Step: 4

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.

Per Serving: 332 calories; protein 12.4g; carbohydrates 56.7g; fat 7.4g; cholesterol 20mg; sodium 1045.8mg.

Deciding stay in and cook your food instead of eat in the evening out is good a process in the right way if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .