creamy corn and rice bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups of Cooked Brown Rice1.5 cups of Fresh of the Ear Corn1/4 cup Chopped Roasted Pasilla Chili Peppers (or more if you like more heat)1/2 cup Mexican style shredded cheese4 tbs Toffutti Better than Sour Cream1/2 cup of Imagine Sweet Corn Soup1 Tsp PepperDash of Salt
Over the stove burner on direct heat , roast your pasilla chili pepper for 5-8 minutes continually turning until it is completely charred. Place in a plastic ziploc bag for 5 minutes to cool. Once cooled, rub the chili skin off by rubbing the chilli inside the bag with both hands. Keep the plastic bag sealed so your hands do not get dirty or the chili oils do not get on your hands. dice the chili into small pieces removing the seeds if you do not like as much heat and spice.
In a large bowl, combine the rice, corn, chili pepper, sour cream, cheese, salt and pepper. Mix well. Slowly add in small amounts of the corn soup and mix to thin the mixture. Continue adding until the mixture looks wet. You may need a little more than 1/2 cup or a little less depending on your rice.
Pour mixture into a 8x8 square baking dish or round dish and bake in 350 degree for 15-20 minutes still cheese is melted and top is golden.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JANELLE20MORE.
In a large bowl, combine the rice, corn, chili pepper, sour cream, cheese, salt and pepper. Mix well. Slowly add in small amounts of the corn soup and mix to thin the mixture. Continue adding until the mixture looks wet. You may need a little more than 1/2 cup or a little less depending on your rice.
Pour mixture into a 8x8 square baking dish or round dish and bake in 350 degree for 15-20 minutes still cheese is melted and top is golden.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JANELLE20MORE.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 4.9 g
- Cholesterol: 6.3 mg
- Sodium: 154.3 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.9 g
- Protein: 5.5 g
Member Reviews