Spicy Rice And Corn Casserole Recipes

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.

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

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.

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
• Mix together.
• In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
• Add to rice mixture and stir thoroughly.
• Spray an oven-proof casserole dish with vegetable oil spray.
• Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
• Top with additional cheese, if desired.

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.