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Spanish Rice Bake
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Zesty oven-baked Mexican rice - the perfect side dish!
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 cup uncooked regular long-grain rice
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 cup frozen whole kernel corn (from 12 oz bag), thawed
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 2 1/2 cups boiling water
  • 1 tablespoon chopped fresh cilantro, if desired
  • 1 teaspoon chili powder
  • 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
Instructions:
  • Preheat the oven to 375° and generously coat a 2 1/2-quart casserole with cooking spray.
  • In a 10-inch skillet, heat oil over medium heat. Sauté rice, onion, and bell pepper for 6 to 8 minutes, stirring frequently, until rice is lightly browned and onion is tender. Add corn and stir.
  • Combine the rest of the ingredients in the casserole dish, then gently fold in the rice mixture and 1 cup of cheese.
  • Bake covered for 20 minutes, stir, then bake covered for an additional 30 minutes or until rice is tender. Sprinkle with the remaining 1 cup cheese and bake uncovered for 2 to 3 minutes until cheese is melted.

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