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4 cups cooked long-grain white rice
2 T. olive oil
1 green bell pepper, chopped
1 small onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid 1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican Velveeta, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
Oven @ 350 Grease a 3 1/2 quart casserole dish.
In a large skillet, heat the olive oil and saute the bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, Rotel, Velveeta, salt, pepper and chili powder. Spoon into prepared casserole dish.
Bake in preheated oven for 30 minutes, or until bubbly.
Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
2 T. olive oil
1 green bell pepper, chopped
1 small onion, chopped
1 (15 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid 1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) package Mexican Velveeta, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
Oven @ 350 Grease a 3 1/2 quart casserole dish.
In a large skillet, heat the olive oil and saute the bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, Rotel, Velveeta, salt, pepper and chili powder. Spoon into prepared casserole dish.
Bake in preheated oven for 30 minutes, or until bubbly.
Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
