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
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
-
Step1Cook rice in water as directed on package.
-
Step2Meanwhile, 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.
-
Step3Bake 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
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved