Spicy Rice Corn Casserole Recipe 415

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

SPICY RICE CASSEROLE

Steps:

• In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

SPICY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
• Mix white corn and diced jalapeno peppers with the butter and cream cheese.
• Bake in the preheated oven 30 to 35 minutes.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)

Steps:

• Prepared the rice according to the package directions. Preheat oven to 350°F. Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black pepper, and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350°F for about 20 minutes. VARIATION: You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese. Read more: http://www.deepsouthdish.com/2009/03/spicy-rice-corn-casserole.html#ixzz35aXPC7ox Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook

CHEESY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

CHEESY JALAPENO CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
• In a large bowl stir together corn, sour cream, and egg.
• Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
• Pour into prepared casserole dish.
• Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.

SPICY CHEESY CORN CASSEROLE

Steps:

• Turn on oven to 350 degrees.
• Mix 1 Tablespoon melted butter and bread crumbs and set aside.
• Melt 2 tablespoons butter in a skillet. Add shallot and saute 5 minutes. Add flour and spices. Gradually stir in milk and stir over medium heat until thickened and bubbly.
• Add cheese and stir until melted. Add frozen corn and egg. Stir well,.
• Pour into greased 2 quart casserole and top with crumb mixture.
• Bake for 35 minutes.

CORN AND BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray and set aside.
• In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan.
• Toss crackers with melted butter. Sprinkle over broccoli mixture.
• Bake uncovered for 25 to 30 minutes.

CORN AND RICE CASSEROLE

Steps:

• Prepare rice according the the package directions; set aside.
• In a big skillet, melt the butter over medium heat.
• Saute bell pepper and onion for 5 minutes or until tender.
• 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; stir to combine.
• Spoon mixture into a greased 13x9 inch casserole dish.
• Bake in a 350° oven for 30 minutes or until well heated.
• Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.