Angie's Mex-Corn With Green Chilie Rice
By: Angie Zafereo
Published: Sunday, October 10, 2010 - 12:20pm

Ingredients




1 cup uncooked regular long-grain white rice
2 cups water
1 can (11- oz.) Mexicorn Whole Kernel Corn, Red and Green Peppers
1 container (8- oz.) sour cream
1 can (4.5- oz.) Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

Preparation

1 Cook rice in water as directed on package. 2 Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese. 3 Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

About


This is a really easy recipe to make and the perfect side dish for when you are having a Mexican meal.  You can also add extra cheese for a cheesier dish.  I also like to add chipolote peppers to this recipe for a more smoky spicy taste