Spicy Rice and Corn Casserole

By bklynmommy

Ingredients

• 1 (8 ounce) box of Zatarain's
• New Orleans Style Yellow Rice
• 1 (11 ounce) can of Mexican corn, undrained
• 1 can of Campbell's Cream of Celery Soup
• 2 tablespoons of chopped jalapenos
• 1 stick of unsalted butter, melted
• Pinch of kosher salt
• 5 turns of the pepper grinder
• Pinch of Zatarain's Big & Zesty Original Creole Seasoning,
• Slap Ya Mama or your favorite Cajun seasoning
• 1 overflowing cup of shredded
• pepper jack cheese, divided

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Prepared the rice according to the package directions except eliminate the oil. Preheat oven to 350 degrees.

Spray a 1-1/2 quart baking dish with non-stick cooking spray. Combine the cooked rice, corn, cream of celery soup, jalapenos, melted butter, salt, 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 degrees for about 20 minutes.

Variation: Add in 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.