Spanish Rice Bake

Kathleen Riemer



pinch tips: Non-Stick Rice Every Time




2 t. vegetable oil
1 c. uncooked regular long-grain rice
1 med. onion, chopped (1/2 c.)
1 small green bell pepper, chopped (1/2 c.)
1 c. green giant niblets frozen whole kernel cor (from 1-lb. bag), thawed
1 can (10 3/4 oz.) condensed tomato soup
2 1/2 c. boiling water
1 t. chopped fresh cilantro, if desired
1 t. chili powder
1/2 t. salt
2 c. shredded colby-monterey jack cheese (8 oz.)

Directions Step-By-Step

Heat oven to 375 F. Spray 2 1/2-qt. casserole with cooking spray.

Heat oil in 10-in. skillet over medium heat. Cook rice, onion and bell pepper in oil 6-8 mins., stirring frequently, until rice is light brown and onion is tender. Stir in corn.

Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese.

Cover and bake 20 mins.; stir. Cover and bake another 30 mins longer or until rice is tender; stir. Sprinkle ith remaining 1 cup cheese. Bake uncovered 2-3 mins. or until cheese is melted.

About this Recipe

Course/Dish: Rice Sides