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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
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.