Rice And Corn Bake
A creamy, cheesy rice and corn casserole with vibrant vegetables, perfect for family dinners or casual gatherings, offering comforting flavors with a hint of sweetness.
Ingredients
Instructions
- Drain the can of whole corn.
- Cut the Velveeta cheese into small pieces.
- Chop the onion and bell pepper.
- Sauté the chopped onion and bell pepper in a skillet with 1 stick of butter until tender.
- Add the cooked rice, drained corn, Velveeta cheese, and milk to the skillet with vegetables.
- Mix well until cheese is melted and ingredients are combined.
- Transfer the mixture to a baking dish and bake at 350°F (175°C) for 20 to 30 minutes until bubbly and heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or cream cheese to the mixture before baking. You can substitute the Velveeta cheese with a combination of sharp cheddar and cream cheese for added flavor. If you want to enhance the dish, include spices like cumin or paprika, which complement the corn well. Feel free to add cooked chicken or ground beef for extra protein, making it a heartier meal.
Serving Suggestions
This Rice and Corn Bake pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. You can also serve it alongside grilled chicken or fish for added protein. For a fun twist, consider serving it with a dollop of salsa or guacamole on top. It’s a versatile dish that fits well in both casual and festive settings, making it a great choice for gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and cover it with a damp paper towel to retain moisture. Heat in the microwave in 30-second intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Corn Bake contains roughly 858 calories, with 12g protein, 95g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (196% of the Daily Value), vitamin C (111% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 55g of dietary fiber toward your daily target.
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 use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Be sure to cook the brown rice according to package instructions before adding it to the other ingredients. This will ensure the dish has the right texture and flavor.
Is this recipe suitable for vegetarians?
Yes, this Rice and Corn Bake can be a great vegetarian option. Just ensure that the Velveeta cheese used is vegetarian-friendly, as some cheeses may contain animal rennet. You can also add more vegetables like zucchini or mushrooms for added nutrition and flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance, store it in the refrigerator, and then bake it just before serving. This makes it a convenient option for meal prep or for entertaining guests, as the flavors meld beautifully when allowed to sit overnight.
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).