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Ingredients
| vegetable oil: 2 Tbl |
| onions: 1/2 (chopped) |
| long grain rice: 2 cups |
| sweet yellow corn: 1 cup |
| ground cumin: 1 tsp |
| salted butter: 2 Tbl |
| sour cream: 1/4 cup |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| monterey jack cheese (shredded): 1 cup |
Rice and Corn Casserole
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- In a medium casserole, heat oil over medium heat. Add onions and cook until beginning to brown, 3 minutes.
- Add rice and stir until coated with oil. Add 3 3/4 cups water and bring to a boil. Cover and reduce heat to low, and cook 18 minutes. Or until rice is tender and liquid is absorbed.
- Preheat oven to 375. Remove rice from heat and let stand 5 minutes.
- Stir in corn, cumin, butter, sour cream, salt and pepper. Top with shredded cheese.
- Place casserole in oven and bake, covered, until rice is heated through and cheese is melted. 10 mintues.