Corn And Rice Casserole

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This is adapted from a southern living recipe. Makes a nice side dish for a tex-mex family dinner. Uses rotel tomatoes and mexican velveeta. You can choose the mild or spicy versions of each to suit your taste.

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Steps

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Prepare rice according the the package directions.

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Set aside.

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In a big skillet , melt the butter over medium heat.

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Saute bell pepper and onion for 5 minutes or until tender.

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Add in cooked rice , cream-style corn , mexican-style corn , whole kernel corn , rotel tomatoes with juice , cubed velveeta , and salt and pepper to taste.

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Stir to combine.

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Spoon mixture into a greased 13x9 inch casserole dish.

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Bake in a 350 oven for 30 minutes or until well heated.

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Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

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Ingredients

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long-grain rice, butter, green bell pepper, onion, cream-style corn, mexican-style corn, whole kernel corn, diced tomatoes with green chilies, velveeta mexican cheese, salt, pepper, cheddar cheese