Tuesday, October 14, 2014

Tex Mex Rice Casserole

I must be in a carb mood because that seems to be what I am caving to lately. Another from my older recipe binder, this spicy rice and corn casserole really hit the spot!
Loaded with complex carbohydrates, topped with cheesy goodness, and just the right amount of spice, how can you resist?

3 cups cooked brown rice
1 10 oz package frozen corn
2 cloves fresh garlic, minced or pressed
3/4 cup chopped sweet onion
1 cup milk or half and half
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 teaspoons red hot sauce ( I used Frank's)
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar + 1/2 cup to top
1 large tomato, sliced

Grease a 3 quart casserole dish. Mix together the rice, corn, garlic, onion, milk, chili powder, hot sauce, salt, pepper, and 2 cups cheese in the casserole.

Top with the sliced tomato.

Bake in a preheated 350F oven for for 35 to 40 minutes or until hot throughout. Sprinkle the rest of the cheese on top and return to oven until melted, 10 minutes.


No comments:

Post a Comment