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Recipe
Spanish Rice Bake Recipe
Print Recipe
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Ingredients
1 c frozen whole kernel corn, thawed .
10 1/4 oz tomato soup .
2 tbsps vegetable oil .
2 1/2 c boiling water .
1/2 tsp salt .
1 tbsp fresh cilantro, sliced if (optional) .
1 medium onion, sliced (1/2 c) .
1 small green bell pepper, sliced (1/2 c) .
2 c colby-monterey jack cheese, shredded if desired (optional) .
1 c long grain rice, uncooked, not the quick cooking rice .
1 tsp chili powder
Directions
Step #1 Preheat oven to 375 degrees F.
Step #2 Lightly coat a 2 1/2 quart cassrole with cooking spray.
Step #3 In a 10 inch skillet over medium flame, heat the oil.
Step #4 Stirring frequently add the rice, onion, & bell pepper & cook this until rice is light brown & onion is tender.
Step #5 Stir in corn.
Step #6 Except for the cheese, mix the remaining ingredients in the casserole.
Step #7 Stir in rice mixture & layer cheese on top.
Step #8 Cover up & bake for 20 mins.
Step #9 Stir.
Step #10 Cover up & bake an extra 30 mins or until rice is tender.
Step #11 Sprinkle top remaining 1 c of cheese on top & bake uncovered for 2 to 3 mins or until cheese is melted.
Enjoy the Spanish Rice Bake recipe
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