CHEESY CORN AND RICE CASSEROLE
Steps:
- Preheat the oven to 350°F and lightly spray a 1 1/2-quart casserole dish with nonstick cooking spray. Cook the rice according to package directions.
- Combine cooked rice, cream of chicken, corn, and butter; mix well.
- Pour into the prepared casserole dish. Bake for 20 to 30 minutes or until bubbly. Remove from oven, top with cheese, and return to oven until cheese is melted.
SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
CHEESY CORN & RICE CASSEROLE
This was one of my mothers most requested dishes for the holidays. Originally named "Mexicorn Casserole". I changed the name because it was deceiving. The only thing Mexi about it, is the Mexicorn used in it. Excellent side for your holiday cooking. It's quick, it's easy and it's always a big hit! Hope you enjoy! NOTE:...
Provided by Diane Atherton
Categories Other Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
- 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.
SAFFRON RICE
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add a layer of fragrance and color to aromatic basmati. If you don't have saffron, use turmeric (Indian saffron) instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.
MEXICORN CASSEROLE
This recipe was given to me at a family reunion. It is not a very healthy recipe so I have made it using reduced or fat free of the soup, cream cheese and sour cream and it tasted just as good!
Provided by TerriB16
Categories Corn
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
- While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
- Add cooked rice and mix well.
- Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).
BAKED CORN AND RICE CASSEROLE
I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.
Provided by Baby Kato
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
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