Rice and Corn Casserole Recipe

Name: Rice and Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 12 medium onion, chopped; 2 cups long-grain rice; 1 cup corn; 1 teaspoon cumin; 2 tablespoons butter; ¼ cup sour cream; 1 teaspoon salt; ¼ teaspoon pepper; 1 cup shredded monterey jack cheese

Servings: persons

2 tablespoons vegetable oil
12 medium onion, chopped
2 cups long-grain rice
1 cup corn
1 teaspoon cumin
2 tablespoons butter
¼ cup sour cream
1 teaspoon salt
¼ teaspoon pepper
1 cup shredded monterey jack cheese

1
In a medium casserole, heat oil over medium heat.
2
Add onions and cook until beginning to brown, 3 minutes.
3
Add rice and stir until coated with oil.
4
Add 3 3/4 cups water and bring to a boil.
5
Cover and reduce heat to low, and cook 18 minutes.
6
Or until rice is tender and liquid is absorbed.
7
Preheat oven to 375.
8
Remove rice from heat and let stand 5 minutes.
9
Stir in corn, cumin, butter, sour cream, salt and pepper.
10
Top with shredded cheese.
11
Place casserole in oven and bake, covered, until rice is heated through and cheese is melted.
12
10 mintues.

744

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 12 medium onion, chopped, 2 cups long-grain rice, 1 cup corn, and more.

Yes, Rice and Corn Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Corn Casserole

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