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Corn and Green Chile Rice

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By Betty Crocker Kitchens
Updated Mar 6, 2012
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Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole.

Corn and Green Chile Rice

  • Prep Time 20 min
  • Total 55 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 1 cup cottage cheese
  • 1 (11-oz.) can whole kernel corn, red and green peppers
  • 1 (8-oz.) container sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 oz. (1 cup) shredded Mexican cheese blend

Instructions

  • Step 
    1
    Cook rice in water as directed on package.
  • Step 
    2
    Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
  • Step 
    3
    Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

Nutrition

210 Calories
10g Total Fat
10g Protein
20g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
30%
Cholesterol
30mg
10%
Sodium
290mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
16%
16%
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 1 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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