Corn And Rice
A creamy, cheesy rice and corn casserole with tender peppers and onions, perfect for family dinners or comforting gatherings, blending rich flavors and textures.
Ingredients
Instructions
- Fry the diced green pepper and onion in oleo until tender, but do not brown.
- Cook the raw rice until tender.
- Add the drained corn, cooked rice, and sautéed pepper and onion to a mixing bowl.
- Mix in the milk and beaten egg.
- Add the diced Velveeta cheese and stir until well combined.
- Pour the mixture into a casserole dish.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the green pepper and onion. If you don’t have Velveeta cheese, any creamy cheese will work, such as Monterey Jack or a sharp cheddar. You can also use frozen corn instead of canned—just thaw it first. To infuse more spices, try adding a pinch of cayenne or paprika.
Serving Suggestions
This Corn and Rice casserole is delightful on its own, but pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For an extra kick, serve it alongside grilled chicken or fish. Consider browsing more American recipes for complementary side dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. Adding a splash of milk while reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Rice contains roughly 650 calories, with 16g protein, 114g carbohydrates, and 15g fat. It is an excellent source of protein (32% of the Daily Value), iron (27% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1205mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it. When you're ready to bake, just let it sit at room temperature for about 30 minutes before placing it in the oven. This ensures even cooking.
What can I use instead of oleo?
You can substitute oleo with butter or margarine for a richer flavor. If you prefer a healthier option, olive oil or coconut oil can also work, but they may slightly change the taste of the dish.
Is this dish suitable for vegetarians?
Yes, this Corn and Rice casserole is suitable for vegetarians, as it contains no meat products. You can also make it vegan by using a plant-based cheese and replacing the egg with a flaxseed or chia seed mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).