SPICY RICE & CORN CASSEROLE

By ldelmas

Ingredients

• 1-8 OUNCE BOX YELLOW RICE (LIKE THE ONE ZATARAIN’S MAKES)
• 1/4 CUP (1/2 STICK) BUTTER
• 1-11 OUNCE CAN MEXICAN CORN, UNDRAINED
• 1-10 3/4 OUNCE CAN CAMPBELL’S CREAM OF CELERY SOUP
• 2 TABLESPOONS CHOPPED JALAPENOS (MAY OMIT IF YOU DON’T LIKE SPICY ) *I HAVE USED A CAN OF DRAINED, CHOPPED GREEN CHILIES BEFORE*
• DASH SALT
• 1/4 TEASPOON FRESHLY CRACKED BLACK PEPPER
• PINCH OF CAJUN/CREOLE SEASONING (LIKE SLAP YA MAMA SEASONING) OR MORE TO TASTE
• 1 OVERFLOWING CUP OF SHREDDED PEPPER JACK CHEESE (*I USE MORE CHEESE*)

Preparation

Step 1

INSTRUCTIONS:
PREPARE THE RICE ACCORDING TO PACKAGE DIRECTIONS. PREHEAT OVEN TO 350 DEGREES F.
BUTTER OR SPRAY A 1 ½ QUART CASSEROLE DISH WITH NON-STICK COOKING SPRAY. COMBINE THE COOKED RICE, BUTTER, CORN, CREAM OF CELERY SOUP, JALAPENOS, SALT, PEPPER AND CAJUN/CREOLE SEASONING. THEN ADD ¾ CUP OF THE CHEES AND RESERVE ¼ CUP. MIX WELL AND TRANSFER MIXTURE TO BAKING DISH. TOP THE MIXTURE WITH REMAINING CHEESE.
BAKE UNCOVERED AT 350 DEGREES FOR 20 MINUTES