Friday, February 6, 2009

Corn and Green Chile Rice

Corn and Green Chile Rice by Pillsbury
1 c uncooked regular long-grained white rice
2 c water
1 c cottage cheese
11 oz can Mexicorn Whole kernel corn, red and green peppers
8 oz sour cream
4.5 oz can chopped green chiles
4 oz shredded Mexican cheese blend

1. Cook rice as directed on package.
2. Meanwhile, heat oven to 350. Spray 2 qt casserole with nonstick cooking spray. In lg bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed dish. Sprinkle with cheese.
3. Bake at 350 for 30-35 minutes or until thoroughly heated and cheese is melted. 12 (1/2 c) servings

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